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How to make Truffled pappardelle carbonara

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon olive oil
  • 8 slices prosciutto
  • 4 egg yolks
  • 300ml pure (thin) cream
  • 3/4 cup (60g) grated truffled pecorino (see note), plus extra to serve
  • 400g fresh pappardelle
  • 2 tablespoons chopped flat-leaf parsley
  • Truffle oil (see note), to serve

Method

  • Step 1 Heat olive oil in a frypan over medium heat. Add prosciutto and cook, turning, for 3-4 minutes until crisp. Cool, then break into shards. Set aside.
  • Step 2 Place egg yolks, cream and pecorino in a bowl and beat to combine. Season with sea salt and freshly ground black pepper, then set aside.
  • Step 3 Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, reserving 1/2 cup (125ml) cooking water. Return the pasta to the pan with the egg mixture, parsley and reserved cooking water, tossing to combine. Stir through the prosciutto.
  • Step 4 Divide pasta among serving bowls. Sprinkle with extra pecorino, drizzle with truffle oil and serve.