By Beleaev Family | International Caviar House, Head Office London | beleaev.com
Carbonara with Beleaev's black truffle is the dish that adds aromatic depth to a Roman classic without breaking the rules. Authentic carbonara (guanciale, eggs, pecorino, pepper, no cream), with grated autmn black truffle stirred into the egg mixture and fresh shavings on top. Fifteen minutes from cold pan to plate.
The Ingredients
Serves 2
- 200g spaghetti or rigatoni
- 100g guanciale, diced
- 4 large egg yolks
- 1 whole large egg
- 60g Pecorino Romano, finely grated
- 12g fresh Autmn Black Truffle
- Generous freshly cracked black pepper
- Sea salt for the pasta water
The Method
Step 1: Render the Guanciale
Place diced guanciale in a cold heavy pan. Set over medium heat. Cook 6-7 minutes until fat is rendered and meat is golden and crisp.
Step 2: Boil the Pasta
Salt the water heavily. Cook pasta to packet al dente minus 1 minute.
Step 3: Mix the Egg-Truffle Sauce
Whisk yolks and whole egg with grated pecorino, generous black pepper, and 6g of finely grated truffle (half the total).
Step 4: Combine
Reserve 200ml of pasta water. Drain pasta and tip into the guanciale pan (off the heat). Pour egg mixture over. Add 4-5 tbsp of pasta water. Toss vigorously and constantly for 60 seconds.
Step 5: Plate and Shave
Plate into warm bowls. Wait 60 seconds. Shave the remaining 6g of fresh black truffle directly over each portion. Crack more black pepper. Serve immediately.
Variations and Pairings
With white truffle: Use Alba White Truffle on top in autumn season.
With caviar topping: Add a small spoon of Royal Oscietra alongside the truffle. Triple luxury, surprisingly balanced.
Frequently Asked Questions
Guanciale vs pancetta vs bacon?
Guanciale is cured pork jowl, the textbook choice. Pancetta is cured pork belly, a strong substitute. Bacon is smoked and produces a different dish.
Black or white truffle?
Black truffle (Tuber melanosporum) for stirring into the eggs because it benefits from gentle warming. White truffle for shaving on top because it's heat-sensitive.
Why no cream in proper carbonara?
The silky texture comes from emulsifying eggs with pasta water and rendered fat. Cream-based carbonara is a Northern European invention, not Roman.
How much truffle per portion?
12g per portion total (6g grated in, 6g shaved on top). Less is undetectable. More is wasteful.
A plate of truffle carbonara on a Tuesday evening with a glass of red is one of those midweek dinners that really improves the week. Discover Beleaev's truffle collection at beleaev.com.
Beleaev is an international caviar & gourmet products company headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed products to customers in each region within 24 to 48 hours.
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