Everyone knows a pasta carbonara, right? Without cream of course, the trick is to make a creamy sauce with the cooking liquid of the pasta. That is already a super tasty dish, and it is not for nothing that it is so popular.

But believe me, it can be even better. With this version you play the pasta carbonara. And yes, I know this is not the original recipe. Yes, I also know that a carbonara belongs with spaghetti and not with rigatoni. On Instagram, with every pasta dish, a fanatical Italian passes by who thinks he should say something about my different version. Because I couldn't get my hands on guanciale. Or something.

It doesn't matter, this is just a super tasty dish. To work!

Pasta carbonara met truffel en cantharellen — Pin
Print

Pasta carbonara with truffle and chanterelles

4.5 from 6 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

minutes

Ingredients

150 gr rigatonia
100 gr pancetta, cubed
1 toe garlic
2 eggs, beaten
40 gr Pecorino Romana, grated
100 gr chanterelles, cleaned
20 gr fresh (autumn) truffle
10 twigs chives, cut into rings
2,5 tsp freshly ground pepper

Preparation

Bring a pan of water to the boil with 1gr salt per liter and cook the rigatoni according to the package. If you are making this dish for the first time, you can also do this once the pancetta is ready. You can warm it up again in no time, with the pasta it is more difficult.
Place the pancetta cubes in a cold frying pan and turn the heat to medium to allow the fat to melt gently.
Crush the garlic and add it to the pancetta in the pan.
When the pancetta is frying well and the pan is well greased, fry the cleaned chanterelles in it until they start to colour. Then take them out and let them drain on kitchen paper.
Sieve the pepper so that the membranes remain and add the sieved pepper to the pancetta.
Remove the garlic from the pan when it is golden brown.
Meanwhile, mix the beaten eggs with the grated cheese.
When the pancetta is nicely fried and the pasta is cooked, remove the pancetta from the heat. Then don't drain the pasta, but spoon it (with a slotted spoon or serving tongs) into the pancetta along with any remaining cooking liquid. Add a little more cooking water if necessary until the frying pan stops hissing.
Pour in the cheese-egg mixture and mix immediately. You should now have a nice creamy sauce.
Add the chopped chives and the chanterelles and grate the truffle over the pan. If necessary, keep a few slices of truffle behind for decoration. Mix all this and scoop it up.
Buon appetito!

Tip

If the chanterelles are difficult to dry clean, it is best to rinse them under a running tap. Some say the taste disappears. I haven't experienced that yet, but sand in your mouth seems more annoying to me anyway...