Spaghetti Carbonara With White Truffle and Pistachio | Foodtalk

Ingredients

• 500g dried spaghetti
• 1 ladleful of reserved water used to cook the pasta
• 2 tbsps unsalted butter
• 2 tbsps extra virgin olive oil
• 200g chopped pancetta or smoked bacon lardons
• 2 shallots, finely chopped
• 60ml dry white wine
• 4 egg yolks, at room temperature
• 200g freshly grated pecorino romano cheese
• Freshly ground black pepper, to taste
• Drizzle of white truffle oil
• Large handful of pistachio nuts, shelled and crushed