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Ingredients
- 500 grams Fettuccine
- 3 eggs
- 100 grams grated Parmesan
- 150 grams pancetta
- 1 clove garlic
- 1 tbsp truffle oil
- 15 grams truffle
- 3 shallots
- 16 grams parsley (2 sprigs)
- 3 tbsp olive oil
- Salt
- Ground pepper
Wine Recommendation
- 1 bottle Prunotto Barbera d Alba doc 2019
Preparation
- 1Cook the pasta 'al dente' according to package instructions. Meanwhile, finely dice the shallots and garlic, dice the pancetta, finely chop the parsley, and carefully shave the truffle. Whisk the eggs with the shaved Parmesan and season with salt and pepper. Then add the truffle oil and finely chopped parsley.
- 2Fry the pancetta in a hot pan with olive oil until really crispy, then briefly fry the shallots and garlic with it and add to the Parmesan-egg mixture.
- 3Now rinse the cooked fettuccine and let it drain briefly. Then add the pasta to the pan and mix well. The heat should slightly thicken the egg-cheese mixture, but not curdle it. Finally, portion everything onto plates, top with grated Parmesan and shaved truffle, and serve.
Tip
Use truffle oil sparingly, as the flavor is very intense. Usually, a few drops are completely sufficient.
