- Heat olive oil in a frypan over medium heat. Add prosciutto and cook for 3-4 minutes until crisp. Cool, then break into shards.
- Place egg yolks, cream, Parmesan and 5g of grated truffle in a bowl and beat to combine. Season with sea salt and freshly ground black pepper.
- Cook the pasta in boiling, salted water until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
- Add pasta to the pan with the egg mixture and reserved cooking water, tossing to combine until the egg mixture is no longer wet. Stir through the prosciutto.
- Divide pasta among serving bowls, add parsley, sprinkle with extra Parmesan and shave on remaining 5g of truffle.
- Enjoy your truffled fettucini carbonara piping hot!
Thanh Do of @Ieatblog was our guest contributor to June’s A Team.
