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Truffle Seaweed Carbonara

Pasta with truffle Seaweed
A nice and simple carbonara with Truffle seaweed
This recipe serves 4
Cooking time:
30 minutes


500g Spaghetti (or your choice of long pasta)
2 tbsp oil
2 eggs and 2 extra egg yolks
50g of parmigiano reggiano, grated
1 tbsp truffle seaweed salt
1 tsp pepper


Bring a pot of water to boil and start to cook your pasta.
Place a separate pan on the stove at high heat and add the oil to the pan. Once hot(5 minutes) add truffle salt and let simmer.
In a separate bowl whisk together parmigiano, eggs, extra yolks and pepper.
Once your pasta is cooked use tongs or a sieve to remove it from the pot, be sure to save the water that it was cooked in.
Place your pasta in the pan with the oil and truffle salt. Remove this pan from heat and mix well until coated. Let this cool slightly before adding it to the bowl with parmigiano and egg. Use tongs or two forks to toss your pasta. Add ½ cup of the water used for boiling and mix together until creamy.
Serve with any leftover parmigiano and truffle salt to taste and enjoy!

Recipe product

A unique combination of high-quality Norwegian sea salt with dried truffle seaweed from Lofoten. Giving a hint of truffle taste to your food, our popular truffle seaweed graced the norwegian dishes at Bocuse d'or competition in Lyon 2019, winning the bronze medal.   A must try! Certified Organic Sustainably harvested in arctic Norway 100% natural Perfect for vegan and plant based diets Full of  vitamins and minerals Natural source of iodine Gluten free Perfect eco – friendly gift
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