from Julie Van Rosendaal
Because eggs are so porous, they’ll absorb the flavour of a truffle if you store them alongside; cook them gently to maintain their rich aroma. Because truffles also pair well with pasta, tossing truffle-infused eggs with pasta is a good idea.
3/4 lb. (375 g) spaghetti
2 T. butter
4-6 slices bacon or pancetta, chopped
2 large eggs (stored alongside a fresh truffle, if possible)
1/2 c. freshly grated parmesan or pecorino cheese
freshly ground black pepper
thinly shaved fresh truffle, or jarred truffle slices, for garnish
Cook the spaghetti according to the package directions, or until al dente. Drain, reserving a cupful of the starchy pasta water.
In a large, heavy skillet, melt the butter over medium-high heat. Add the bacon or pancetta and cook until crisp. Meanwhile, stir the eggs and cheese together in a small bowl with a fork.
Turn off the heat under the skillet, add the drained pasta (it will splatter a bit) and gently toss with tongs. Add the eggs and cheese and a splash of the pasta water and toss until you have a creamy, thickened sauce. (If you like a drier carbonara, omit the water or use less if you want the sauce more eggy than creamy.) Season with freshly ground pepper. Pile into bowls and top with thinly shaved truffle. Serve immediately. Serves 4.