Truffled pappardelle carbonara
- 1 quantity porcini pasta dough
- 30ml (2 tbsp) olive oil
- 30g (2 tbsp) butter
- 125g pancetta or diced bacon
- 1 garlic clove, crushed
- 4 eggs
- 4 egg yolks
- 80g Parmesan, freshly grated + extra, to serve
- 250ml (1 cup) fresh cream
- 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
- salt and freshly ground black pepper, to taste
- truffle oil, to serve
Make the pasta as per the recipe. Divide the dough into four equal portions. Take one portion, keeping the remaining portions of dough covered with plastic wrap to prevent them drying out. Set the pasta machine on the widest setting. Feed the dough through the machine several times, from the widest to the narrowest setting, to obtain a long thin pasta sheet. Set aside on a lightly floured work surface and repeat with the remaining dough.
Using a fluted pastry wheel, cut strips of dough about 2cm wide. Set aside.
For the sauce, heat the olive oil and butter over high heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp. Add the garlic and cook for 30 seconds, then set the pan aside.
Whisk the eggs, egg yolks, Parmesan, cream and parsley in a bowl until well combined. Season well.
Boil the pappardelle in plenty of salted boiling water, 3 – 4 minutes. Drain and toss the pasta into the pan with the pancetta. Remove from heat.
Pour the whisked egg mixture over the pappardelle and toss to combine.
Divide the pasta among serving bowls. Sprinkle with extra Parmesan, drizzle with truffle oil and serve.