Carbonara Di Funghi Recipe
Tagliatelle, mushrooms, guanciale, 63 degree sous vide organic egg, black pepper, parmesan foam, white truffle oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Sauté the Mushrooms and Guanciale
In a large skillet over medium heat, add the guanciale and cook until crispy. Add the sliced mushrooms and sauté until they are tender and golden brown. Season with black pepper.
Combine Pasta and Sauce
Add the drained tagliatelle to the skillet with the guanciale and mushrooms. Toss to combine, adding reserved pasta water as needed to create a creamy sauce.
Prepare Parmesan Foam
In a small saucepan, combine grated Parmesan cheese with a splash of water over low heat. Stir until melted and smooth. Optionally, blend with an immersion blender for a foamy texture.
Plate the Dish
Divide the pasta among plates. Carefully crack open the sous vide egg on top of each serving, allowing the yolk to run. Drizzle with white truffle oil and spoon over the Parmesan foam. Finish with additional black pepper if desired.
