Pasta Carbonara with Wild Boar and Italian White Truffle

I love this classic Italian dish.  I was trying to get my oldest daughter Megan to research this for me when she was in Italy for 6 months.  It is simple, and taste even better the next day.  I know this because I go on a pasta bender for 3 days after I make it.  So I got a White Truffle from Italy in the mail the other day and this was the first dish I was going to use it on.  I was so excited I ran out to the chicken coop to get some fresh farm eggs because that is the key ingredient to making this dish….awesome.

Mady was right there with me, because she loves pasta and her chickens.

Pasta Carbonara with Wild Boar and White Italian Truffles

• 12 ounces of fresh pasta, I used linguine but you can use any variety….as long as it is fresh.
• 8 pieces of Wild Boar bacon diced small (you can use pancetta or just regular good bacon).
• 1/2 whole sweet onion (medium size) diced.
• 3 chopped cloves of garlic.
• 3 fresh farm eggs (call Mady she sells them for five bucks a dozen, probably cost me 12 bucks a dozen)
• 3/4 cups of grated Parmesan Reggiano
• 1/2 cup of heavy cream
• 1/2 cups of peas (I usually add more because I love them)
• Sea salt and Pepper to taste.
• White Italian Truffle to grate over the top.

Fry the bacon in a nice pan, if you are using wild boar you will have to add olive oil because of the lack of fat.  Once the bacon is crisp remove from pan.  If you have a lot of bacon oil only keep enough to coat the bottom of the pan.  Add the chopped onions and garlic and cook until golden brown and set aside.

Boil a pot of water and add a little olive oil.  Cook the pasta until done, then drain and keep one cup of the pasta water for future use.  In a bowl whip the eggs, parmesan cheese, and mix until smooth, then slowly pour the cream in while whipping.  Hit it with a  dash of salt and pepper, don’t be scared.

Put the drained pasta in a bowl and slowly add the whipped egg mixture and toss with the noodles.  If the consistency is too thick add a little pasta water….I said a little at a time.  I never have to do this, but I am giving you the option.

Add the onions, bacon, defrosted peas to the dish and toss.  Plate the pasta, I give a little sprinkle of parmesan cheese then I take my truffle slicer.

Grate some truffles right on top of the pasta and serve.  This is gonna blow your mind folks.  One of my favorite pasta dishes of all time and it is easy smeezy to make.

Feel free to use Oregon black truffles if you have them.  I can tell you this people…..I am getting a truffle dog.

Hope you enjoy.

The Hunting Chef