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Truffle Carbonara with Truffle Agnolotti

Recipe bystudioroom
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Ingredients: 

Sauce:
5 strips of bacon, minced
1/2 cup of minced red onion or shallots
1 tablespoon of chopped fresh thyme
1/2 cup of heavy cream
1/4 cup grated Parmesan cheese
Salt & fresh ground pepper to taste
1/4 cup cup finely chopped fresh italian parsley for garnish

1 lb fresh truffle pasta

Serves 2


20 minutes

Sauté the bacon until it renders most of it's fat. Add the onion and thyme & cook on medium low until soft. Add the truffle butter & melt it in. Make sure you stir constantly & don't burn or stick! Add the heavy cream and bring it to a low simmer. Add the grated Parmesan cheese & stir it in. Keep stirring on LOW heat to avoid sticking. Add fresh ground black pepper, stirringly until all the Parmesan is melted in. Taste the sauce and add extra parm if you want to thicken the sauce. Adjust salt & pepper. Garnish with finely chopped fresh parsley.
Serve hot!

 

Comments

studioroom's picture
studioroom

This was tasty.

 

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