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Truffle Oil Linguine Carbonara
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Description
Basic carbonara spruced up with a bit of truffle oil. Luxurious!
Ingredients
- 8 ounces, weight Linguine (I Used Egg Noodles)
- 2 whole Eggs
- 6 Tablespoons Cream
- ½ cups Grated Parmesan
- ¼ teaspoons Freshly Cracked Black Or White Pepper
- 4 drops White Truffle Oil
- 2 Tablespoons Butter
Preparation
Bring a pot of salted water to boil and dunk pasta in. Cook pasta according to package instructions for al dente.
While the pasta is cooking, make the carbonara sauce by whisking together eggs, cream, grated Parmesan, pepper and truffle oil. Set aside.
Once pasta is cooked to al dente, reserve 1/2 cup of pasta cooking water. Drain the cooked pasta well and place it back into the pot and stir in butter and 2-3 tablespoons of the pasta cooking water.
Stream in the sauce, mixing it well with the hot pasta. If the sauce seems too thick, add in 1 tablespoon of additional pasta cooking water at a time until sauce reaches desired consistency.
Serve with a grating of Parmesan!
Recipe from Nigella Lawson.
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