Carbonara Pasta

1.For the Guanciale

2.Dice into small cubes and fry over medium-high heat until golden and crispy. Strain over a bowl using a fine sieve. Set aside fried guanciale and weigh out 25g of the guanciale oil to reserve for pasta sauce. Discard the remaining oil. - 200 g guanciale (trimmed)

3.For the Carbonara Sauce

4.Add everything in a bowl and mix well together. Cover and set aside. - 25 g finely grated pecorino cheese - 75 g finely grated parmesan + reserve a little extra for plating/garnish - 4 egg yolks (keep whites for a healthy bed in breakfast omelette for the night after) - 25 g of guanciale oil - 15 g finely grated truffle or finely chopped truffles preserved truffles in oil (optional)

5.For the Truffle Butter

6.Beat butter lightly until fluffy. Add truffles, black pepper, and salt. Reserve 30g of truffle butter for pasta and leftover butter store in an air-tight container or freeze (for longer shelf life). Can be added to other pasta dishes, or potatoes, and toasted bread for instance. - 200 g butter - 30 g finely grated truffle or finely chopped preserved truffles in oil - Black pepper - pinch of Sea Salt

7.For the Pasta

8.Season with salt and cook pasta until almost al dente. Best always do the package’s recommended minutes but 2 minutes less and check. - 160 g good quality semolina pasta

9.For the Assembly

10.Over medium-low heat, add your cooked pasta. Add your carbonara sauce and gently stir through (careful you don’t scramble the eggs). Best to place it on heat, then off heat. Add guanciale pieces and truffle butter and stir through. Season with black pepper. Plate immediately and finish off with grated parmesan. - Cooked Pasta - The Carbonara Sauce - Fried Guanciale cubes - Truffle Butter - Grated parmesan - Black pepper