Spaghetti Carbonara With White Truffle and Pistachio

Amy Massey
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.

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
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 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

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.
  • If you can't get pecorino romano cheese, substitute with parmesan.
Amy Massey
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