Easy Black Truffle Pasta Carbonara
Black truffles add an amazing umami depth to just about any dish, but who keeps fresh truffles on hand in their home kitchen? Luckily, a sprinkle of Amola Black Truffle Salt does the trick — and has a much longer shelf life, too, so you can keep this powerhouse ingredient in your pantry, ready to take any dish up a level. This dish is the absolute favourite of founder Eric Pateman’s daughters — their family would be eating it every week if the girls had their way!
We made this easy Black Truffle Pasta Carbonara with gluten-free fusilli, but you can easily swap in whatever dry pasta you happen to have on hand. If you don’t have guanciale, regular bacon will work as well.
Heat a skillet over high heat, then add the guanciale and cook until browned and the fat as rendered, about 8 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta per the package directions and drain.
Stir 1 cup of the grated pecorino into the pasta along with the cooked guanciale, then the egg yolks. Stir until everything is combined and the pasta is coated. Season to taste with Amola Black Truffle Salt and freshly cracked black pepper, then garnish with chopped parsley and the rest of the pecorino.