Truffle Carbonara – 松露培根蛋面

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

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  • Servings: 2

  • Time: 30 mins

  • Skill: Easy


  1. 250g San Remo spaghetti

  2. 300g back bacon

  3. 4 cloves garlic

  4. 10g Italian parsley

  5. 2 Egg yolks

  6. 4 tbsp olive oil

  7. 100ml truffle oil

  8. 100g Parmigiano cheese

  9. Salt and pepper to taste


  1. Cut 300g back bacon into strips and set aside.

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

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

  4. Bring to boil and add 250g San Remo spaghetti. Boil for 8 minutes

  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.

  6. Turn the heat to low and poach garlic in the bacon fat.

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

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

  9. Transfer boiled pasta to pan, keep stirring until the sauce thickens.

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

  11. Mix the remaining bacon with chopped Italian parsley, and sprinkle over the pasta

  12. Add freshly cracked egg yolk on top in the center.

  13. Drizzle with truffle oil and add more Parmigiano cheese to taste.

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