Truffle Oil Linguine Carbonara

What do you think about truffle oil? Me? I know what truffles are. I’ve never seen an actual truffle before. I have no idea how they taste like. And I cannot afford truffles even if I’d seen them because they are well known for being pricey due to the way they are foraged.

Do you think, though, that that would stop me from wondering what it’s all about? I’ve read of articles that claim truffles are over-rated. Others sing praises about that subtle earthy flavour they impart into dishes. I personally had no idea what to think when I came across a bottle of truffle oil in Adelaide. All I knew was that I had to get my hands on some, because I had to. And I did! It wasn’t too exorbitantly priced and even had a little piece  of truffle in the bottle.

Then it sat in my pantry for some time while I pondered on what to do with it. Lo and behold, I came across this recipe by Ms Nigella Lawson, making it the perfect platform for me to test this new ingredient. This recipe is simple, easy and prominently features truffle oil, enabling us to taste it for what it is. And then decide if we really like it or not.

Basically, this is a Pasta Carbonara with a touch of truffle oil for fragrance. As such, we need Pasta, Eggs, Cream, Butter, Parmesan, Pepper & Truffle Oil.Truffle Oil Linguine Carbonara 1

As the pasta is boiling in salted water, we’ll go ahead and prepare the carbonara sauce. It takes so little brain work. First step is adding cream to the eggs.Truffle Oil Linguine Carbonara 2

Followed by a good amount of grated Parmesan.Truffle Oil Linguine Carbonara 3

Here comes the star ingredient: White Truffle Oil! It’s a tiny bottle but so strong that I think this will last forever.Truffle Oil Linguine Carbonara 4

See the little piece of truffle in there. Hello, little guy! *waves frantically*Truffle Oil Linguine Carbonara 5

I only used about 4 drops. It’s super super strong. Then it all gets beaten up until well mixed. I didn’t put up a picture of the mixture because it was… um… not very visually pleasant, if you get what I mean.Truffle Oil Linguine Carbonara 6

By now, the pasta should be al dente. As I said before here and here, always save some pasta cooking water in case.

Truffle Oil Linguine Carbonara 7

Please pretend my stovetop is not greasy and mucky. Kthxbye.

Into the drained pasta goes a nice knob of butter.Truffle Oil Linguine Carbonara 8

Finally, the carbonara mixture is stirred into the hot pasta. Yes, I realize that we aren’t cooking the sauce on the stove. This is how classic carbonara is done. The heat in the pasta is sufficient to cook the eggs. If you are worried about raw eggs, make sure you are using very fresh eggs that have been pasturized. Or else, maybe try some other pastas from my Recipe List! No hard feelings. 😉

Truffle Oil Linguine Carbonara 9

That’s steak on the top left. I served this along with steak and a salad. And yes, it was as good as it sounded.

When the sauce hits that hot pasta, I get the hit of truffle fragrance. Very deep, earthy resonance even with just a mere 4 drops! After a good mixing, this only needs a bare grating more of Parmesan.Truffle Oil Linguine Carbonara 12

It was perfection! Rich, creamy, eggy… comforting.Truffle Oil Linguine Carbonara 10

Final close up of glossy strands of noodles.Truffle Oil Linguine Carbonara 11

Nigella called this Lone Linguine. I doubled the recipe  and call it Not-So-Lone Linguine.

What? I’m hungry and that’s all my brain can come up with. 😛

Verdict: Truffle Oil is pretty nice. I can see how people like the fragrance in something plain like pasta carbonara or mash potatoes. I’ll be experimenting!

xoxoxo, Jayne

“Know therefore that the LORD thy God, He is God, the faithful God, which keepeth covenant and mercy with them that love Him and keep His commandments to a thousand generations.” (Deuteronomy 7:9)

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Truffle Oil Linguine Carbonara
recipe from Nigella
(serves 2 as main, 4 as side)

Ingredients:

8 oz (250g) Linguine (I used egg noodles)
2 Eggs
6 tbsp Cream
1/2 cup grated Parmesan
1/4 tsp freshly cracked Black Pepper
4-5 drops White truffle Oil
2 tbsp Butter

  1. Bring a pot of salted water to boil and dunk pasta in. 
  2. While the pasta is cooking, make the carbonara sauce by whisking together eggs, cream, grated Parmesan, pepper & truffle oil. Set aside.
  3. Once pasta is cooked to al dente, reserve 1/2 cup of pasta cooking water. Drain the cooked pasta well and place it back into the pot and stir in butter and 2-3 tbsp pasta cooking water.
  4. Stream in the sauce, mixing it well with the hot pasta. If the sauce seems too thick, add in 1 tbsp pasta cooking water at a time until sauce reaches desired consistency.
  5. Serve with a grating of Parmesan!

Comments

  1. I love Carbonara and haven’t tried it with truffle oil before. It must be even more delicious and wonderful. Wow, I gotta hunt down that brand of truffle because the bottle that I’ve got doesn’t taste like anything! hahaha…

    • Really? This was my first experience with truffle oil. There is a listing of a tiny percentage “truffle fragrance” behind, which I know is that artificial flavouring. But with the itty bitty piece of truffle in there, I figure it gies plenty of flavour as well? haha… if you do find this brand, have fun with it!

  2. I gotta buy truffle oil! Carbonara is one of my favorite pasta and I can indulge myself making this soon because I haven’t had it for a while!

    • So indulgent, right? I can see this going super well with your recent cucumber & chicken in chilli oil recipe. That would but the richness of this pasta dish so perfectly. 🙂

  3. Like you, I’ve never seen or tasted a truffle before… but I *do* happen to have a bottle of truffle oil in my pantry that was a Christmas present from my farther. I’ve waffled over what to use it for, and I now know that I’ll be using a little bit of it in this because the pasta sounds perfect. And we all need a good, decadent pasta dish in our lives every once in a while.

    • Truth be told, I haven’t used my truffle oil ever since this recipe. According to the packaging, it is supposed to go well with potato dishes? I need to try it out. And yes, I love fresh tomato based pasta but there are always times when a good decadent & rich pasta feels right. In my tummy. 😀

      • Ha. I totally understand, girl. It’s good stuff… but it’s sometimes a challenge to pair it with stuff, and you don’t want to use it on something “unworthy.” (Or at least that’s the way I’ve been thinking of it.)

        Good to know about pairing it with potatoes — I can imagine a fabulous whipped potato dish made richer with the oil.

        And yes! Totally agree! Something is so lovely about a good, decadent and rich pasta dish every once in a while. It’s a nice treat.

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  1. […]  far I’ve tried ravioli, pantacce, cavatappi besides the usual linguine and spaghetti. Over the years, I’ve made macaroni and cheese, lasagne, shells and a whole load […]

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