Vegetarian Black Winter Truffle Carbonara



Difficulty: Medium

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serves: 2


180gr  spaghetti

100gr  Pecorino Romano

150gr  King oyster mushrooms 

2 eggs

1 garlic clove, peeled and squashed

Extra virgin olive oil q.b.

Soy sauce q.b.

Smoked paprika q.b.

Black pepper q.b.

1 Black Winter Truffle

The black truffle carbonara is a first course that is a middle way between classic and innovative cuisine. You know that the egg and truffle go well together, so this combination is definitely winning, you just have to try it!

First put the water to boil, meanwhile cut the mushrooms into convincingly lardon-sized pieces , about half a centimeter.

Pour olive oil  in a pan with the bashed garlic clove over moderate heat and, once hot, add the mushrooms. Don’t be tempted to skimp on the oil – guanciale is fatty stuff, and mushrooms are not, so you want them to soak up some of that olivey goodness. Fry, stirring often, until golden brown all over – turn the heat right down if they threaten to burn. Transfer the mushrooms in a bowl and keep it aside. Remove the garlic.

Put the eggs inside a bowl, add the pecorino cheese, keeping aside two tablespoons that will serve for the final decoration. Add a dash of soy sauce for umami, and a pinch of smoked paprika, because, although guanciale isn’t smoked, If there’s one thing a smoky flavor can immediately evoke, it’s meat, and we need that effect here.  Add a sprinkling of black pepper and a sprinkling of grated truffle. Mix briefly with a whisk.

 in order to make the egg cream more velvety.

Drain the pasta al dente directly in the pan with the oil in which you cooked the mushrooms. Keep aside a glass of cooking water. Sauté briefly to season. Remove from heat and pour the mixture of the bowl, a ladle of cooking water and a generous  grated truffle into the pan. Stir quickly to mix, keeping sauce from drying out.

Plate by adding more pecorino cheese and shaved black winter truffle.