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.