Macaroni and fried egg alla carbonara with black truffle
This macaroni alla carbonara brings a sophisticated twist to the plate. Crispy pancetta meets a creamy Parmesan-egg base, topped with a fried egg and finished with black truffle.
Ingredients · Servings 4
- 150 g Macaroni
- Salt
- 75 g pancetta (or alternatively, breakfast bacon)
- 40 g fresh black winter truffles
- 4 organic eggs (size L)
- 75 ml Stage
- 50 g freshly grated Parmesan cheese
- 40g truffle butter with black truffle
- Salt
- freshly ground black pepper
Method · 35 min
- Cook the macaroni in plenty of boiling salted water for about 10 minutes until al dente. Then drain. Cut the pancetta into thin strips.
- Meanwhile, finely grate about a third of the truffles. Carefully separate the eggs, gently sliding the undamaged yolks into a small cup. Blend the egg whites with the grated truffle, cream, and Parmesan until smooth.
- Melt a little truffle butter in each of four small, non-stick pans. Divide a good quarter of the macaroni and pancetta between each pan and sauté briefly. Then evenly distribute a quarter of the egg white and Parmesan mixture over each and let it set. Cook for about 5 minutes over medium heat.
- Then carefully slide one egg yolk into the center of each portion. Fry the eggs for 3–5 minutes until cooked through. Finally, season everything with salt and pepper and generously shave the remaining truffle over the top.
Pasta
- 150 g
- 75 g
Sauce and eggs
- 40 g
Organic eggs (size L)
- 75 ml
Scene
- 50 g
- 40 g
