Truffle Carbonara Mac and Cheese
Indulge in the ultimate comfort food fusion with this Truffle Carbonara Mac and Cheese—a decadent blend of classic mac and cheese and creamy carbonara flavors, elevated with luxurious truffle oil. Tender elbow macaroni is tossed in a velvety sauce made from egg yolks, heavy cream, Parmesan, and sharp white cheddar, while crispy pancetta adds a savory crunch. A drizzle of aromatic truffle oil lends an earthy elegance to this rich, cheesy dish, making it perfect for special occasions or an upscale weeknight treat. Garnished with fresh parsley and perfectly seasoned with garlic, black pepper, and a touch of pasta water to ideal consistency, this recipe is your go-to for a gourmet mac and cheese experience.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 6 ounces pancetta or thick-cut bacon, diced
- 4 egg yolks
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 1 cup white cheddar cheese, shredded
- 2 tablespoons truffle oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- to taste kosher salt
- to taste freshly cracked black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Reserve 2 tablespoons of the rendered fat in the skillet.
In a medium bowl, whisk together the egg yolks, heavy cream, and 1 cup of the Parmesan cheese. Set aside.
In the skillet with the reserved bacon fat, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Lower the heat to medium-low. Add the cooked macaroni to the skillet and toss to coat in the garlic butter. Slowly pour the egg and cream mixture over the pasta, stirring constantly to create a creamy sauce. Avoid overheating to prevent the eggs from scrambling.
Gradually stir in the white cheddar cheese and the remaining 0.5 cup of Parmesan cheese until melted and combined. Add reserved pasta water, 1 tablespoon at a time, to loosen the sauce if it becomes too thick.
Stir in the crispy pancetta and drizzle with the truffle oil. Mix until evenly distributed.
Season with kosher salt and freshly cracked black pepper to taste. Garnish with chopped parsley if desired.
Serve immediately while hot and enjoy this decadent twist on mac and cheese!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 45.7 g | 229% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1274 mg | 98% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
