Carbonara with Black Truffle is a dish closely connected to the history and fame of the Antico Arco Restaurant. Beloved by its clients, It continues to be one of the lustres of its cuisine, it has no season, no age and goes straight to the heart who tastes it.
The traditional carbonara is one of the most famous dishes of Roman cuisine, transversal, satisfying, dense and rich in flavor. Its genesis is complex, difficult to trace among legends and historical data, so it is able to trigger clashes of principles. Although the original recipe is certainly a poor kitchen, here at the Antico Arco Chef Fundim Gjepali embodyiing the mission of the restaurant, sublimates it with highly selected raw materials and scrupulous execution techniques. He chooses a homemade pasta and degreases bacon, trying to maintain unaltered the taste in a lighter version, also calibrated on the maturation of the pecorino that is sweetened with parmigiano cheese. The preparation is also enriched with fresh Black Truffle, Chef Gjepali creates a rare alchemy of flavors that describe the contours of a dish both familiar and exclusive.
Cut the bacon into cubes and brown it in a pan until the fat is melted and the lean part will be crisp. Remove the fat with a colander and put aside the remaining bacon. Cut into flakes half of the truffle and put it to heat slightly in the same pan, to extract the scent.
Combine the eggs, parmigiano cheese, pecorino and pepper, stirring with a mixer until a homogeneous mixture is obtained.
Meanwhile, put the spaghetti to cook in salted water for about 10 minutes.
Add the well-drained spaghetti to the truffle, the mixture obtained and mix quickly over a very light fire, also incorporating half of the crispy bacon.
Make a nest of pasta with fork and ladle in the middle of the dish, add the remaining crispy bacon and garnish with a light sprinkling of Parmigiano cheese and the other half of the finely cut truffle.