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tagliolini alla carbonara with black truffles

my version -- with beyond sausage instead of bacon...


"The black truffle or black Périgord truffle (Tuber melanosporum), the second-most commercially valuable species, is named after the Périgord region in France. Black truffles associate with oaks, hazelnut, cherry, and other deciduous trees and are harvested in late autumn and winter." -- Truffle - Wikipedia
"Carbonara is one of the most famous sauces in Italian cuisine, and it also happens to be one of the quickest to cook! It's a creamy combination of eggs and cured pork that coats the pasta with its perfectly silken texture." -- Taste of Home


© Faisal Hoque