Truffle Carbonara alla Julia

Ingredients for 2 servings:

• 4 eggs
• ½ cup of cream, approx. 100 ml
• 40 g Parmesan, freshly grated
• 40 g Pecorino, freshly grated
• Pepper, freshly ground
• 1 tbsp truffle oil
• 250g pancetta
• 250g spaghetti
• 60 g cooking water from the pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Separate the eggs. Place the egg yolks in a bowl with the cream, Parmesan, Pecorino, a pinch of freshly ground pepper, and truffle oil. Mix the mixture with a fork until creamy, then set aside. Roughly dice the pancetta and fry in a large pan until crispy, then set aside. Cook the pasta al dente in plenty of salted water. When draining, collect some of the pasta water in a bowl or skim it off beforehand (important!). Add the pasta to the heated pan with the bacon and cook until lightly browned, stirring constantly. Add the pasta water and then immediately stir in the carbonara mixture. Remove the pan from the heat and serve quickly. Sprinkle the carbonara with freshly ground pepper and Parmesan, if desired. Tips: The higher the quality of the ingredients, the better the carbonara. Serve as quickly as possible to prevent the pasta from drying out.