Truffle Oil Linguine Carbonara – a delicious recipe with weight Linguine, Eggs, Cream, Parmesan, Freshly Cracked Black, drops White Truffle Oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a pot of salted water to boil and dunk pasta in.
2
Cook pasta according to package instructions for al dente.
3
While the pasta is cooking, make the carbonara sauce by whisking together eggs, cream, grated Parmesan, pepper and truffle oil.
4
Set aside.
5
Once pasta is cooked to al dente, reserve 1/2 cup of pasta cooking water.
6
Drain the cooked pasta well and place it back into the pot and stir in butter and 2-3 tablespoons of the pasta cooking water.
7
Stream in the sauce, mixing it well with the hot pasta.
8
If the sauce seems too thick, add in 1 tablespoon of additional pasta cooking water at a time until sauce reaches desired consistency.
9
Serve with a grating of Parmesan!
10
Recipe from Nigella Lawson.
1137
kcal
Calories
122
g
Fat
2
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces, weight Linguine (I Used Egg Noodles), 2 whole Eggs, 6 Tablespoons Cream, 1/2 cups Grated Parmesan, and more.
Yes, Truffle Oil Linguine Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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