A plate of carbonara topped with crispy bacon and grated cheese

Carbonara with MEALUP Black Truffle

Name: Carbonara with MEALUP Black Truffle
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Българска домашна кухня
Ingredients: 200 g spaghetti; 100 g bacon, cut into strips; 2 eggs; 2 servings (60 g) MEALUP Black Truffle; 1 clove garlic, grated; to taste black pepper, coarsely ground; to taste salt

Time22 min
Servings2
Protein per serving47 g
MEALUP flavorBlack Truffle

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This carbonara with MEALUP Black Truffle is ready in 22 minutes and has about 47 g of protein per serving. Eggs and bacon make the classic creamy sauce, and MEALUP adds a truffle aroma at the very end.

The secret to a silky carbonara is speed: the pasta goes into the bacon pan piping hot, the eggs follow right away and you stir hard, away from direct heat, so the sauce doesn't scramble.

MEALUP Black Truffle is sprinkled on and stirred in once the dish is done and off the stove. That keeps the truffle flavor clean and adds protein without changing the texture of the sauce.

The recipe

Preparation

Cook the spaghettiCook the spaghetti in salted water according to the package directions, until al dente. Before draining, save a cup of the cooking water.
Crisp the baconWhile the pasta cooks, fry the bacon in a dry pan over medium heat until crisp and the fat has rendered, about 5 to 6 minutes. Add the garlic for the last minute.
Beat the eggsIn a bowl, beat the eggs with plenty of coarsely ground black pepper until smooth.
Toss with the eggsTake the bacon pan off the heat. Tip the drained spaghetti straight into the pan and toss quickly. Pour in the beaten eggs, stirring hard so the sauce turns creamy and the egg doesn't scramble. Add a splash of the pasta water as needed for a silkier texture.
Stir in MEALUP lastOnce the sauce is ready and the pasta is off the heat, sprinkle 2 servings (60 g) of MEALUP Black Truffle over the top and stir well until it has completely dissolved.
ServeServe right away, while hot, with more black pepper on top.

Tips

Stir the eggs in off the heat so they don't scramble and the sauce stays creamy. Use fresh eggs: the only thing thickening the sauce is the heat of the just-drained pasta.
You can swap the bacon for smoked pork fatback or pancetta.
The pasta water is the key to a smooth sauce, so don't tip it down the drain too early.
Reheat leftovers over low heat with a splash of water so the sauce doesn't seize up.

MEALUP Black Truffle is stirred into the finished carbonara at the very end, once the sauce is already creamy. It adds truffle aroma and protein without cooking along with the eggs.

Protein calculated from USDA FoodData Central and the MEALUP label (21 g in 1 serving).