Truffle Carbonara

I bought truffles the other day. Real ones. They cost $75 and oh boy was it worth it. This is the first dish I've actually used them in, but the smell of them alone is incredible. I decided to use them in a simple carbonara to let their flavor shine. If you don't have fresh truffles, truffle infused olive oil could be substituted, although it isn't as good. 

I substituted the traditional parsley used in carbonaras for cilantro. I find that it's clean freshness does a better job of cutting the richness of the egg and bacon. If you despise cilantro, feel free to substitute parsley. And look forward to another dish using fresh truffles coming soon because I have plenty left. 

To make this dish you'll need:

6 oz bacon, diced

3 cloves garlic, minced

2 eggs

1 cup freshly shredded Parmesan plus more to finish

1/2 tbsp grated black truffle plus more as garnish

Chopped cilantro to taste

1/2 lbs fettuccine 

Salt and pepper to taste

Cook the fettuccine first since it takes the longest. This cooks quickly after the pasta is done so it's good to have everything prepped. Whisk together the eggs, Parmesan, and truffles and have everything else chopped BEFORE the fettuccine is done cooking. 

Once the pasta is almost done, start cooking the bacon. It'll take about 3-4 minutes for the fat to render. Once it does, add the garlic and sauté it for another few minutes. 

Add a spoonful of the pasta water, then drain your pasta and add it to your pan and take it off the heat. While it's still hot, add the egg and Parmesan mixture to the pasta. Make sure the pan isn't too hot or the eggs will scramble. You want a thick, creamy sauce. 

Now put it into bowls, top with chopped cilantro, grated Parmesan, and truffles, and serve.