Carbonara is an Italian pasta dish originating from the capital city of Rome. It’s traditionally made with eggs, hard cheese, cured pork and black pepper. Some anglicised recipes call for the addition of cream, but purists note that the creaminess of the dish comes from the emulsified eggs, not cream! To avoid accidentally making scrambled eggs, make sure you don’t skip the step where you allow the pan to cool slightly, as this is what will allow the eggs to emulsify into a delicious creamy sauce, instead of frying them on the spot. This recipe is vegetarian, with the addition of truffle seaweed for a luxurious flavour, but you can feel free to add cured pork of your choice if you want to go down the traditional route.
This recipe serves 4
Cooking time: 30 minutes
500g seaweed tagliatelle
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!
If you enjoyed this truffle seaweed carbonara, you might like the following recipes: