Decadent Truffle Carbonara Mac & Cheese
Indulge in the luxurious flavors of Decadent Truffle Carbonara Mac & Cheese, where rich creaminess meets the savory smokiness of bacon and the earthy aroma of black truffles. This gourmet twist on a classic comfort food combines perfectly al dente elbow macaroni with a velvety cheese sauce made of Parmigiano-Reggiano, finished with the rich umami of truffle paste. Topped with crispy panko breadcrumbs and garnished with fresh chives, it's a dish that will impress at any gathering. Perfect for special occasions or a cozy dinner at home, this recipe creates a delightful blend of sophistication and comfort.
N/A
Servings
875
Calories
10
Ingredients
Ingredients
Panko breadcrumbs
1 cup (seasoned with a pinch of salt)
Kosher salt
to taste
Freshly ground black pepper
to taste
Applewood Smoked Bacon
1 lb (cooked until crisp)
Elbow macaroni
1 lb (cooked to al dente)
Heavy cream
2 cups
Parmigiano-Reggiano cheese
1 cup (freshly grated, plus more for garnish)
Large egg yolks
4
Black truffle paste
2 tablespoons
Minced chives
for garnish
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a mixing bowl, combine panko breadcrumbs with a pinch of kosher salt and black pepper. Spread them evenly on a baking sheet, and toast in the oven for 15-20 minutes until golden brown. Once done, set aside to cool.
3
Bring a large pot of water to a boil, generously salted. While waiting, cook the bacon in a large skillet over medium heat for 12-15 minutes, or until crisp and fully rendered. Once cooked, remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate to drain.
4
Once boiling, add the elbow macaroni to the pot and cook according to package instructions until al dente. Drain and set aside.
5
Remove excess bacon fat from the skillet, keeping about 1/4 cup to flavor the dish. Return the pan to medium heat and add freshly cracked black pepper, toasting it for about 30 seconds.
6
Whisk the heavy cream into the skillet, allowing it to reduce by half, roughly 3 minutes. Gradually stir in the freshly grated Parmigiano-Reggiano cheese until the sauce is well combined and creamy.
7
Add the crispy bacon back into the mixture, seasoning with kosher salt to taste. Then, gently fold in the cooked macaroni until evenly coated.
8
Off the heat, whisk in the egg yolks and black truffle paste, ensuring everything is thoroughly combined.
9
Serve immediately, garnished with additional Parmigiano-Reggiano cheese, the toasted panko breadcrumbs, and topped with minced chives for a fresh finish.
Nutrition Information
56g
Fat
50g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Truffle Carbonara Mac & Cheese?
It is a gourmet twist on classic comfort food that combines elbow macaroni with a velvety cheese sauce, smoky bacon, and the earthy aroma of black truffles.
What are the primary ingredients in this recipe?
The main ingredients include elbow macaroni, Applewood Smoked Bacon, heavy cream, Parmigiano-Reggiano cheese, egg yolks, and black truffle paste.
How many calories are in one serving?
There are 875 calories per serving of this decadent mac and cheese.
How much fat is in this dish?
The dish contains 56g of fat per serving.
What is the protein content of this recipe?
Each serving provides 31g of protein.
What temperature should the oven be set to for the breadcrumbs?
The oven should be preheated to 300°F (150°C).
How long do I toast the panko breadcrumbs?
Toast the panko breadcrumbs for 15-20 minutes until they are golden brown.
How much bacon is used in this recipe?
The recipe calls for 1 lb of Applewood Smoked Bacon.
How long does it take to cook the bacon?
Cook the bacon for 12-15 minutes over medium heat until it is crisp and fully rendered.
How much bacon fat should be kept in the pan?
You should keep about 1/4 cup of the rendered bacon fat to flavor the dish.
What type of pasta is best for this recipe?
The recipe specifically uses 1 lb of elbow macaroni cooked to al dente.
How much heavy cream is required?
You will need 2 cups of heavy cream.
By how much should the heavy cream be reduced?
The heavy cream should be reduced by half, which takes roughly 3 minutes.
What type of cheese is used in the sauce?
Freshly grated Parmigiano-Reggiano cheese is used for the sauce and garnish.
How much Parmigiano-Reggiano is needed?
The recipe requires 1 cup of freshly grated Parmigiano-Reggiano, plus extra for garnish.
How many egg yolks are used?
The recipe uses 4 large egg yolks.
When do I add the egg yolks?
Add the egg yolks off the heat at the very end to ensure they combine without scrambling.
How much black truffle paste is included?
The recipe calls for 2 tablespoons of black truffle paste.
What is the carbohydrate count per serving?
There are 50g of carbohydrates per serving.
What are the recommended garnishes?
Garnish with additional Parmigiano-Reggiano, the toasted panko breadcrumbs, and minced chives.
How do I ensure the pasta is al dente?
Follow the package instructions for the macaroni but check it a minute early to ensure a firm texture.
Is black pepper used in the sauce?
Yes, freshly cracked black pepper is toasted in the bacon fat for 30 seconds before adding the cream.
Can I use regular table salt?
The recipe recommends using Kosher salt for seasoning and for salting the pasta water.
What is the texture of the breadcrumbs?
The panko breadcrumbs should be toasted until they are crispy and golden brown.
Is this recipe considered a quick meal?
With multiple steps including toasting, rendering bacon, and reducing cream, it is a gourmet preparation rather than a quick 10-minute meal.
What makes this a 'Carbonara' style mac and cheese?
The addition of egg yolks, bacon (guanciale or pancetta substitute), and plenty of black pepper gives it the signature carbonara profile.
Should the bacon be chopped before or after cooking?
The instructions imply cooking the bacon and then removing it with a slotted spoon, usually suggesting it is chopped before or during the process.
When do I add the truffle paste?
The truffle paste is whisked in off the heat at the same time as the egg yolks.
Can I substitute the chives?
While the recipe calls for minced chives for a fresh finish, you could use parsley or green onions as a substitute.
What is the best way to serve this dish?
It should be served immediately while the sauce is creamy and the panko topping is still crunchy.