Linguine Carbonara, Truffle Oil, Guanciale

Recipes author Vaclav Vit
Chef Vaclav Vit Linguine Carbonara, Truffle Oil, Guanciale
  • Prep. time 15 min
  • Cook time 15 min
  • # Ingredients 8
  • Serves 4-6
  • Difficulty Medium

Indulge in the rich flavors of traditional Italian carbonara with a luxurious twist. Private Chef Vaclav Vit’s Linguine Carbonara with Truffle Oil and Guanciale features creamy linguine coated in a decadent egg and Parmesan sauce, crispy guanciale (or pancetta), and finished with the earthy aroma of truffle oil. This authentic carbonara recipe is simple yet elegant, perfect for dinner parties or a special weeknight treat. Plus, it’s made without any cream – just the way true carbonara should be!

Private Chef Vaclav Vit’s Linguine Carbonara with Truffle Oil strikes the perfect balance between simplicity and luxury. By using authentic Italian guanciale and enhancing it with the deep, earthy notes of truffle oil, this recipe provides an unforgettable dining experience right at home. It’s creamy, savory, and bursting with rich flavors.

Nutrition per serving

  • Calories 320
  • Fat 8g
  • Saturates 4g
  • Proteins 14g
  • Carbs 47g
  • Sugars 6g
  • Salt 750mg
  • Fibres 3g

Ingredients

  • 1 pack of linguine pasta
  • 11oz guanciale / pancetta / speck
  • 3 large eggs (to use 3 yolks and 1 egg white)
  • 1 cup finely grated Parmesan cheese
  • Freshly ground black pepper (to taste)
  • Truffle oil (for drizzling)

Instructions

  1. Step 1

    Prepare the Ingredients:

    • Cut the guanciale: Slice the guanciale (or pancetta) into small strips or cubes, ensuring even cooking.
    • Separate the eggs: Separate the yolks from three eggs, keeping one whole egg intact. This gives the carbonara sauce a rich, creamy texture.
    • Grate the Parmesan: Finely grate 1 cup of Parmesan cheese for the sauce and garnish.

  2. Step 2

    Cook the Pasta:

    • Bring a large pot of salted water to a boil. Cook the linguine until it’s al dente (firm to the bite), as per the package instructions.
    • Before draining the pasta, reserve 1 cup of pasta water. The starchy pasta water will help emulsify and create the creamy sauce.

  3. Step 3

    Cook the Guanciale:

    • In a large skillet, cook the guanciale over medium heat until the fat renders out and the meat becomes crispy, approximately 5-7 minutes.
    • Season with black pepper and allow the flavors to blend for an additional 30 seconds. Remove the pan from the heat and set aside, leaving the crispy guanciale in the skillet.

  4. Step 4

    Prepare the Carbonara Sauce:

    • In a medium bowl, whisk together the egg yolks, the whole egg, grated Parmesan cheese, and a generous amount of black pepper. The sauce should be thick and smooth.

  5. Step 5

    Combine the Pasta and Sauce:

    • Add the hot, drained linguine to the skillet with the crispy guanciale. Pour the egg mixture over the pasta and toss quickly to combine, ensuring the heat of the pasta gently cooks the eggs without scrambling them.
    • If needed, add small amounts of the reserved pasta water to create a silky, creamy sauce. Continue tossing until everything is well coated.

  6. Step 6

    Finish with Truffle Oil:

    • Drizzle the finished carbonara with truffle oil to taste, adding an indulgent aroma and flavor to the dish.

  7. Step 7

    Serve:

    • Serve the linguine carbonara immediately, topped with extra grated Parmesan and a sprinkle of black pepper for garnish.