Black Truffle Bacon Carbonara Pasta
Indulge in a 15-minute gourmet experience with this decadent carbonara. Richly coated in a black truffle egg sauce, this pasta is elevated by crispy bacon and prawns.
Carbonara is a beloved classic that relies on the beauty of simplicity and high-quality ingredients. This elevated version introduces the earthy, luxurious aroma of black truffle to the traditional creamy egg and parmesan base. Garnished with seared prawns, it transforms a humble weeknight meal into a sophisticated plate that feels like fine dining at home.
Ingredients
- 200 g penne pasta
- 100 g bacon
- 100 g fresh mushrooms
- 2 large eggs
- 50 g parmesan cheese
- 2 tbsp black truffle sauce
- 2 large tiger prawns
- 1 tbsp oil
- to taste black pepper
- to taste dried parsley
- optional edible flowers
Instructions
- 1Prep the mushrooms
Carefully slice fresh mushrooms into thin, even pieces using a knife or kitchen shears on a clean cutting board. Uniform slices ensure they cook evenly and brown perfectly when added to the pan.
Tip: Keep the slices consistent in thickness so they cook at the same rate. - 2Cut the bacon
Place the bacon strips evenly on a wooden cutting board. Using a sharp kitchen knife, cut the strips into small, uniform rectangular pieces. Cutting them to the same size ensures they will render their fat evenly and crisp up at the same rate when cooked.
Tip: For easier slicing, place the bacon in the freezer for about 10 minutes beforehand to slightly firm it up. - 3Boil the pasta
Add your dried pasta to a large pot of rapidly boiling, salted water. Cook according to package instructions until al dente, ensuring the pasta remains firm to the bite.
Tip: Always salt your pasta water generously; its the only chance to season the pasta itself. - 4Pan-fry the prawns
Heat oil in a skillet and add the prawns. Season with black pepper and dried parsley, frying until they turn opaque and pink, indicating they are perfectly cooked.
Tip: Dont overcook the prawns, or they will become rubbery; remove them as soon as they are fully pink. - 5Prepare the carbonara sauce
In a mixing bowl or measuring cup, combine the eggs, grated parmesan cheese, and black truffle sauce. Whisk everything together until the mixture is smooth, creamy, and well-incorporated.
Tip: Use room temperature eggs for a smoother, emulsified sauce that coats the pasta perfectly. - 6Cook bacon and mushrooms
Fry the bacon pieces in a hot skillet until they are crispy and golden brown. Add the sliced mushrooms to the bacon fat and cook until tender and caramelized.
Tip: The bacon fat adds essential flavor to the mushrooms, so cook them in the same pan without draining the fat. - 7Combine pasta and sauce base
Transfer the al dente pasta directly into the skillet with the bacon and mushrooms. Add a small amount of reserved pasta water to help bind the flavors, then toss everything to combine thoroughly.
Tip: The starch in the pasta water is the secret to getting a glossy, restaurant-quality sauce. - 8Emulsify the sauce
With the heat turned off, pour the egg, cheese, and black truffle mixture into the skillet with the cooked pasta. Toss and stir vigorously to create a rich, creamy sauce that coats every strand of pasta perfectly without scrambling the eggs.
Tip: The residual heat from the pasta and the pan is sufficient to cook the eggs into a smooth sauce. Do not turn the heat back on, or the eggs may curdle.
