Spaghetti alla Carbonara with Jamon and Truffle-infused Pecorino

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On an ordinary jaunt to the shops we discovered a new fruit shop and thought we would get bananas. Once inside we discovered the formagerie and after some very enthusiastic sampling on our part walked out with a washed rind tallegio, 150 grams of aged Jamon and this incredible truffle Pecorino.

With these ingredients in my hot little hands I remembered that I had eggs and spaghetti at home and came up with a plan. I had been reading a lot of blogs about making the perfect cream-free carbonara so I decided to jump in.

Spaghetti alla Carbonara
Spaghetti alla Carbonara

Soooooo good! Here’s how I did it

350 grams spaghetti
75 grams of Jamon cut into chunks
quarter of a cup Grated truffle Pecorino
half a cup Grated parmesan
4 Eggs at room temperature
Cracked pepper

Cook the spaghetti in salted boiling water until al dente. Drain and reserve a cup of the water. Meanwhile in a frying pan on medium-high heat fry the Jamon until crispy. Crack eggs into a bowl and gently whisk, add cheese to eggs. Add the spaghetti and some of the water to the Jamon pan, stir until most of the water absorbs – you don’t want too much liquid. Remove from heat, stir in egg and cheese mixture quickly. Keep is moving so you don’t get scrambled eggs! Season with salt and pepper. Serve and relish!


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