top of page

Black Truffle Carbonara

Updated: Dec 5, 2023

Inspired by a black truffle carbonara I had at Mercato Centrale in Florence Italy


About the Recipe

Don't you hate it when recipes start with someone's entire life story... yeah me too. I'm never gonna do that. If you need help finding lactose free ingredients, please take a look at the database tab.



  • 8oz of Guanciale (can substitute pancetta or thick cut bacon)

  • 1 cup grated pecorino cheese (can substitute parmigiano reggiano)

  • ½ lb linguine - that's half of a standard box of pasta in the USA (or whatever pasta shape you are into)

  • 4 egg yolks

  • 1 black truffle (can sub 2 tsp black truffle oil)

  • Salt + Pepper


  1. Cut the Guanciale into small (1/4 inch) cubes, and add to a large pan over medium heat.

  2. Render out the fat by stirring frequently and cooking for 15-20 minutes

  3. While this cooks, combine the grated cheese and eggs in a bowl and mix well.

  4. you can also start cooking your pasta according to the box directions.

  5. Remove the guanciale from the pan, but keep the rendered fat in the pan.

  6. Add about 1 tablespoon of the rendered fat to your egg/cheese mixture and quickly whisk to combine.

  7. When your pasta is done cooking, retain about 1 cup of pasta water in a cup, and then strain the pasta.

  8. Slowly add the pasta water to your egg/cheese mix and whisk to combine. adding too quickly can result in scrambled eggs rather than a creamy sauce so be careful!

  9. Add your pasta, and the guanciale to the sauce.

  10. Stir well. If you want to make the sauce more liquidy, add more pasta water.

  11. Shave fresh black truffle over the pasta and serve!


Related Posts

See All


bottom of page