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Fresh Pasta Carbonara with Black Truffle Class

Chef Tucker
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate

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What you'll learn

  • Master the art of cooking pasta to the perfect al dente for a tasty carbonara.
  • Know the chef's insights about emulsification and how to avoid curdling or scrambling the eggs while achieving a smooth and luxurious texture.
  • Learn how to balance the richness of the egg and cheese with the saltiness of the pork, creating a balanced and savory flavor profile.

Mise En Place

Knife
Cheese Grater
Measuring Cups
Strainer
Chopping Board
Saute Pan
Wooden Spoon
Plastic Wrap
Large Pot with Lid
Tongs
Spoon

Shopping List

00 flour, 1 ½ cups

Egg yolks, 5x divided

Whole egg, 1x

Olive oil, ¼ cup + 1 tsp divided

Shallot, 1x

Pancetta, 3 oz

Balinese Truffle Salt, to taste

Cream, ⅔ cup

Kosher salt, to taste

Parmesan cheese, 1 oz

Spinach, 1 handful

Lemon, 1x

Truffle Carpaccio, to taste

Prep

  1. Fill a large pot with water, cover, and place on your stove on low heat.
  2. Place 1 cup of flour on your counter and make a well in the center.
  3. Add the 4 egg yolks, 1 whole egg, and 1 teaspoon olive oil to the center of the well.
  4. Use a fork to whisk the eggs and oil until combined, then use a knife or bench scraper to incorporate the flour.
  5. Form the dough into a ball and knead for 5-8 minutes. Use extra flour to dust your hands and work station as needed. Seal in plastic and set aside to rest.
  6. Peel and finely dice the shallot. Dice the pancetta.
  7. Roll out the pasta dough to be thin enough to read a piece of paper through it, using the extra flour as necessary.
  8. Cut into tagliatelle and dust with some of the extra flour.

How to cook

  1. Heat the olive oil in a large saute pan over medium-low heat.
  2. Add the pancetta and saute until the fat has rendered, about 2 minutes.
  3. Add the shallot and a pinch of Balinese Truffle Salt and continue stirring until the shallot has softened.
  4. Add the cream and bring to a boil. Once boiling, turn off the heat.
  5. Lightly season the large pot of boiling water with kosher salt. Add the fresh pasta and cook until al dente, about 2 minutes.
  6. Transfer ½ cup of the pasta water into the saucepan, then drain.
  7. Stir the pasta into the sauce. Bring back to a boil over medium-low heat.
  8. Add the egg yolk and turn off the heat. Use tongs to incorporate the egg yolk, moving the pasta constantly.
  9. Grate in half of the Parmesan, add the baby kale and toss to coat. Season with Balinese Truffle Salt and lemon zest to taste.
  10. Split the Carbonara between two plates and top with Truffle Carpaccio.
  11. Sprinkle with more freshly grated Parmesan and a pinch of Balinese Truffle Salt. Enjoy!!!

From the chef

Chef Tucker here! In this on-demand class, you’ll learn how to make a classic pasta carbonara! We will show you how to make pasta dough from scratch, how to roll it out by hand, and the step by step method for the perfect carbonara sauce.

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