Spaghetti Carbonara Deluxe

For the Spaghetti Carbonara deluxe, cook the spaghetti al dente.

Melt butter in a hot pan, fry bacon strips in it over medium heat, then add shallot and truffle cubes.

Sauté briefly, deglaze with chicken stock and reduce slightly. In a bowl, mix pepper, egg yolk, Parmesan cheese, grated nutmeg and 4 tablespoons of water.

Strain cooked spaghetti, return to saucepan and mix with carbonara mixture. Bring to a boil briefly and then remove from heat. Stir in the egg yolk-parmesan mixture with a wooden spoon, stirring constantly. The egg yolk should bind, and the liquid should thicken slightly.

Caution: if the egg mixture gets too hot, the yolk will curdle and flocculate.

If the heat is not enough, pull the saucepan back onto the heat and heat, stirring thoughtfully, until the desired binding occurs.

Season the spaghetti carbonara deluxe with salt and pepper!

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