Spaghetti Carbonara With White Truffle and Pistachio

Name: Spaghetti Carbonara With White Truffle and Pistachio
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g dried spaghetti; 1 ladleful of reserved water used to cook the pasta; 2 tbsps unsalted butter; 2 tbsps extra virgin olive oil; 200g chopped pancetta or smoked bacon lardons; 2 shallots, finely chopped; 60ml dry white wine; 4 egg yolks, at room temperature; 200g freshly grated pecorino romano cheese; Freshly ground black pepper, to taste; Drizzle of white truffle oil; Large handful of pistachio nuts, shelled and crushed

by Amy Massey

4 Servings

30 min

This recipe was inspired by a fabulous little trattoria I visited in Pisa a few years ago. The menu was all in Italian, so we asked for the chefs recommendations. One of the courses was the best pasta dish I have ever eaten, a truffle and pistachio spaghetti carbonara. When we returned home I knew I had to try and recreate this recipe!

This carbonara is cooked the authentic Italian way, meaning it uses absolutely no cream whatsoever, because the egg yolk and pasta water give the dish its creaminess without making the dish too rich.

The addition of truffle oil & pistachios is amazing and adds a delicious earthiness, but the dish is equally delicious if you were to omit them.

spaghetti carbonara with white truffle and pistachio

A classic authentic Italian carbonara with a luxurious twist.

White truffle oil and crushed pistachios add a hint of luxury to an otherwise very simple dish.

Quick, simple and delicious!

Spaghetti Carbonara With White Truffle and Pistachio

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Ingredients

500g dried spaghetti
1 ladleful of reserved water used to cook the pasta
2 tbsps unsalted butter
2 tbsps extra virgin olive oil
200g chopped pancetta or smoked bacon lardons
2 shallots, finely chopped
60ml dry white wine
4 egg yolks, at room temperature
200g freshly grated pecorino romano cheese
Freshly ground black pepper, to taste
Drizzle of white truffle oil
Large handful of pistachio nuts, shelled and crushed

Instructions

Cook the spaghetti according to packet instructions until al dente. Drain & set aside - remember to reserve a ladleful of your pasta water!
Heat the butter & oil in a pan until the butter has melted.
Add the pancetta and cook until crispy, about 5 minutes.
Add the shallots & cook until soft, about 2 minutes.
Add the white wine & simmer until the liquid has reduced by half.
Turn off the heat (so the eggs don't scramble!).
Add the pasta, egg yolks, pasta water, cheese & black pepper and stir well.
Top with a drizzle of truffle oil & a small handful of crushed pistachios.

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Spaghetti Carbonara With White Truffle and Pistachio

Spaghetti Carbonara With White Truffle and Pistachio

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Spaghetti Carbonara With White Truffle and Pistachio

Spaghetti Carbonara With White Truffle and Pistachio

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