Truffle Carbonara

Mains
Pasta

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

2

We’re happy to be collaborating with the “Asian Food Solder” Chef Melvyn Lee, ambassador of San Remo pasta for this wholesome recipe video!
What we have today is an easy yet fulfilling truffle carbonara pasta recipe that can be prepared in under 30 minutes.
Crispy back bacon was used for that extra crunch while the fragrance of poached garlic is rendered in the bacon fats. Milk was used for a lighter texture and the dish is topped off perfectly with a freshly cracked egg yolk. Drizzle truffle oil over the pasta, followed by even more Parmigiano cheese for a sumptuous meal!
Chef Melvyn’s Pasta 101 Tip: The high starch content in good quality pasta naturally helps to thicken the sauce, just like the one used in this truffle carbonara recipe!
#themeatmensg #sanremo #simple #delicious #truffle #carbonara

Ingredients

Adjust Servings
US / Metric
0.00
g
g
San Remo spaghetti
0.00
g
g
San Remo spaghetti
0.00
g
g
back bacon
0.00
g
g
back bacon
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
g
g
Italian parsley
0.00
g
g
Italian parsley
0.00
Egg yolks
0.00
Egg yolks
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
ml
ml
truffle oil
0.00
ml
ml
truffle oil
0.00
g
g
Parmigiano cheese
0.00
g
g
Parmigiano cheese
Salt and pepper to taste
Salt and pepper to taste

Steps

1

Cut 300g back bacon into strips and set aside.
Cut 300g back bacon into strips and set aside.
Mark as completed

2

Peeled and slightly crushed 4 cloves of garlic, finely chop 10g of Italian parsley.
Peeled and slightly crushed 4 cloves of garlic, finely chop 10g of Italian parsley.
Mark as completed

3

Season pot of boiling water with salt, pepper and olive oil, add the stems from the Italian parsley for extra flavour.
Season pot of boiling water with salt, pepper and olive oil, add the stems from the Italian parsley for extra flavour.
Mark as completed

4

Bring to boil and add 250g San Remo spaghetti. Boil for 8 minutes
Bring to boil and add 250g San Remo spaghetti. Boil for 8 minutes
Mark as completed

5

Add 2 tbsp olive oil to pan. Render the back bacon strips until crispy. Set bacon aside on paper towel, keep the rendered bacon fat in the pan.
Add 2 tbsp olive oil to pan. Render the back bacon strips until crispy. Set bacon aside on paper towel, keep the rendered bacon fat in the pan.
Mark as completed

6

Turn the heat to low and poach garlic in the bacon fat.
Turn the heat to low and poach garlic in the bacon fat.
Mark as completed

7

Season with salt and pepper, add hand full of crispy bacon. Stir fry and mix well.
Season with salt and pepper, add hand full of crispy bacon. Stir fry and mix well.
Mark as completed

8

Add ¾ cup milk and bring it to simmer, remove the garlic from the sauce.
Add ¾ cup milk and bring it to simmer, remove the garlic from the sauce.
Mark as completed

9

Transfer boiled pasta to pan, keep stirring until the sauce thickens.
Transfer boiled pasta to pan, keep stirring until the sauce thickens.
Mark as completed

10

Season pasta to taste. Grate in Parmigiano cheese, mix well and serve on plate, creating a well in the center of the pasta
Season pasta to taste. Grate in Parmigiano cheese, mix well and serve on plate, creating a well in the center of the pasta
Mark as completed

11

Mix the remaining bacon with chopped Italian parsley, and sprinkle over the pasta
Mix the remaining bacon with chopped Italian parsley, and sprinkle over the pasta
Mark as completed

12

Add freshly cracked egg yolk on top in the center.
Add freshly cracked egg yolk on top in the center.
Mark as completed

13

Drizzle with truffle oil and add more Parmigiano cheese to taste.
Drizzle with truffle oil and add more Parmigiano cheese to taste.
Mark as completed

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