Fettuccine “Carbonara” with Urbani White Truffle

By Angela Pih

1box fettuccine

6 yolks

2/3 cup Freshly grated 24 months aged parmigiana Reggiano

2 TBS extra virgin olive oil

TT Salt and black pepper

3 TBS ROE white sturgeon caviar

TT Urbani white truffle



Place a pot of water to boil; cook pasta according to directions.

Meanwhile whisk yolks with olive oil, salt, pepper and Parmigiano. Add ¼ cup cooking water to yolks mixture and mix well.

Drain pasta, stir in yolks over very low heat and cook until yolks are thickening up, perfectly coating spaghetti, but stop cooking it before curdling.

Portion out in individual bowls , top with white truffle and caviar before serving

Recipe and photography by Lorenzo Boni @cheflorenzoboni