Spaghetti alla Carbonara with Truffle Oil

Ingredients

• 200 g Spaghetti
• 100 g Pancetta
• 4 Egg yolks
• 60 g Pecorino Romano, grated
• 1 tbsp Truffle oil
• to taste Freshly ground black pepper(optional)
• to taste Salt(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente (about 9-10 minutes). Reserve 1 cup of pasta water, then drain.

2. 2

   While the pasta cooks, heat a skillet over medium heat and crisp the pancetta until golden and rendered, about 5 minutes; remove from heat and set aside.

3. 3

   In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of black pepper until smooth.

4. 4

   Return the skillet to low heat, add the drained spaghetti, and toss to coat with the pancetta fat. Remove from heat, quickly pour the egg‑cheese mixture over the pasta, tossing vigorously and adding reserved pasta water a little at a time to create a creamy sauce without scrambling the eggs.

5. 5

   Drizzle the truffle oil over the finished carbonara, give a final toss, and serve immediately.