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Linguine carbonara

Nothing beats a steaming, hot plate with freshly made, creamy pasta carbonara. Add a few slices of freshly shaved truffle on top to make this dish a Christmas special .

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  • Main dish
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Recipes from Oil & Vinegar

Christmas is not only the best season of the year, but also the tastiest. Whether you stand in the kitchen for hours to put an outstanding meal on the table or just keep it low-key and easy as possible: at Oil & Vinegar you’ll find everything to make your Christmas dinner special. And you can even do that with only one product.

  • 3.5 oz pancetta (4 slices)
    1 garlic clove
    ¼ cup Bake & Fry Olive Oil in tin 1L
    1 ½ tbsp Bonsecco Olive Oil
    8 - 8 ½ oz Linguine al tartufo
    4 eggs
    2 oz pecorino cheese
    1 Tartufo
    sea salt and black pepper

  • Chop the garlic clove as fi nely as possible and cut the pancetta into small pieces.

    Grate the pecorino and separate the eggs. Mix the egg yolks into the grated pecorino.

    Bring a pan with water and ample sea salt to a boil and boil the pasta for 7 to 8
    minutes until al dente. In the meantime, gently saute the garlic and pancetta in a frying
    pan with some Olive Oil but make sure it doesn’t turn brown.

    Drain the pasta but keep a couple of table spoons of cooking liquid. Transfer the
    linguine and the cooking fl uids into the frying pan and briefl y bring to the boil. Take the
    pan off the heat and mix the cheese/egg mixture into the pasta. It is absorbed by the
    pasta because it is still warm. Make sure you don’t heat the pan anymore: this prevents
    the pasta from sticking together. Season to taste with sea salt and black pepper.

    Transfer the pasta to four plates. Shave the black truffl e into paper-thin slices and
    spread across the pasta. For a fi nishing touch, sprinkle with a drizzle of the Bonsecco
    extra virgin olive oil.

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