Here are Helen Daroz’s tricks for turning pasta carbonara into a holiday meal

During this period, our recipes also put on their most beautiful festive outfits. It’s time to have fun! We decorate simple dishes with exceptional products. A few days ago, Julie Andrieu gave us a delicious recipe for pasta with foie gras, this time it’s Hélène Daroz who delights us by revealing the secrets of her spaghetti carbonara with truffles. But beware, there’s no cream or bacon in this recipe, inspired by the chef’s original Italian carbonara. Egg yolks, pecorino, pepper and guanciale. Hélène Daroz, however, replaces this last ingredient with La Singer (peppered and dried pork belly) from the Basque Country. To top it off, Top Chef adds Juri’s truffle shavings and makes our mouths water.

Helen Daroz’s recipe for Spaghetti Carbonara with Truffle:

Ingredients for 4 people:

  • Spaghetti
  • 6 egg yolks
  • 200 grams of pecorino
  • Ground pepper
  • Guancial or zinger (chili and dried pork belly) from the Basque Country

Beat 6 egg yolks in a bowl
Add pecorino and pasta cooking water until mixture is foamy
Season with pepper to taste
Toss the spaghetti al dente in this mixture
Add guanciale or zinger

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