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A handful of quality ingredients is all you need to create a classic carbonara. Take this simple dish to new heights and celebrate truffle season by adding black Manjimup truffle for that decadent twist.

We’ve even included a simple recipe for a next-day frittata using any leftover carbonara, perfect for breakfast or a picnic.

Day 1 | Classic carbonara

Preparation and cook time: 30 mins | Serves: four

Ingredients

• 2 tbsp. olive oil
• 500g dried spaghetti
• 150g guanciale, pancetta or bacon, finely chopped
• 4 eggs
• 50g grated pecorino, plus extra to serve
• 50g grated parmesan, plus extra to serve
• 15g black Manjimup truffle, finely grated (optional)
• Salt and pepper

Method

1. Heat water in a large pot over high heat.
2. Add salt when water starts to steam and cover (to speed up the boil).
3. Add pasta to boiling water and cook pasta until al dente 8-10 minutes.
4. Once cooked, reserve half a cup of pasta water and drain in a colander.
5. Whisk eggs in a bowl and add in pecorino and parmesan
6. Add salt and pepper to taste (go heavy on the pepper) then set aside.
7. Heat oil in a large frypan or dutch oven on medium to high heat.
8. Cook pancetta until crispy and set aside. Leave the pan oil.
9. Add pasta to the pan.
10. Slowly add egg mixture stirring constantly with tongs.
11. Add pasta water and continue to stir until cheese is melted and sauce is thickened.
12. Add pancetta.
13. Serve with cheese, pepper and salt (if needed).
14. Top with shaved truffle.

Day 2 | Pasta frittata

If you have any leftovers, create a quick pasta frittata!

This recipe will work with any pasta. If you have an overly saucy pasta, we recommend cooking off the sauce a little before chopping into smaller bits.

Ingredients

• Leftover pasta, (approx. one generous serving) chopped into 2 cm lengths
• 4 eggs
• ¼ cup pecorino cheese
• 2 – 4 tbsp. olive oil
• Salt and pepper

Method

1. Whisk eggs then mix in cheese, salt, pepper, and pasta into a bowl.
2. Add oil to frypan and heat on medium to high heat.
3. Pour mix into the pan, and turn down the heat.
4. Cook until mixture firms.
5. Flip the frittata until cooked then serve.

Australian Truffle Traders

We used black truffles from one of Australia’s most experienced truffle families, Australian Truffle Traders in Manjimup. This beautiful truffle was unearthed from Wilgarup River Farm just days before filming!

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Truffles unearthed

A few hours’ drive south east of Perth,  in the Southern Forests region, is Manjimup, Australia’s truffle epicentre that produces the majority of Australian truffle exports.

Prized for its rarity and aroma, truffles grow off the roots of certain inoculated trees such as oaks and hazelnuts. Earthy yet intoxicatingly pungent, truffles have a distinct smell and are used only in small amounts.

During winter, take the opportunity to discover the region’s beautiful, black truffle during the months of June to September.

Tips to get more out of your truffles

• Truffles are best enjoyed 5 – 14 days so plan ahead before buying to maximise your truffle.
• Gently wrap the fresh truffle in absorbent paper and place it in a dry, sealed container. It is good for the truffle to be opened every day and towels changed. Keep the container in the crisper compartment of your refrigerator. Storing truffle with uncooked rice in a sealed container will also help to absorb moisture.
• You can also store truffle in a sealed jar with some eggs so they absorb the truffle aroma through their semi-permeable shell.
• Cook scrambled eggs in butter then serve with shaved truffle. Leave half a stick of butter out at room temperature in a bowl and shave truffle over butter then stir it in.
• Store your fresh truffles in a large sealable jar for two to three days with arborio rice. The truffle aroma and flavour infuses through the rice and makes a magnificent base for truffle risotto.