Recipe by Ninnalemon
Try Carbonara with truffle: fresh tagliolini and white truffle from Alba for an explosion of authentic flavor. Selected ingredients and Italian tradition. Find out more!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl, crack two eggs and add the grated truffle (about 1/3 of the total) and the Parmesan.
Step 2 of 5: Boil the tagliolini and, meanwhile, toast the pepper in a pan and add a drizzle of oil.
Step 3 of 5: Place the bowl with the egg and truffle over the pasta water to warm, stirring.
Step 4 of 5: Drain the tagliolini directly into the pan with the oil and pepper, mix, and off the heat add the egg and truffle cream.
Step 5 of 5: Add a little pasta cooking water, mix well, and plate, adding plenty of truffle shavings.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving215 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,170 kJ519 kcal | 1,009 kJ241 kcal |
| Fat | 20.94 g | 9.74 g |
| of which saturated fatty acids | 9.89 g | 4.6 g |
| Carbohydrates | 53.94 g | 25.09 g |
| of which sugars | 2.54 g | 1.18 g |
| Fibre | 2.17 g | 1.01 g |
| Protein | 27.99 g | 13.02 g |
| Salt | 1.03 g | 0.48 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
