Black Truffle and Wild Mushroom Zoodle Carbonara

Ingredients

• •3 large firm zucchinis, spiralized into thick noodles
• •150g guanciale, sliced into small batons
• •200g mixed wild forest mushrooms (porcini, chanterelles, and oyster), cleaned and sliced
• •4 large organic egg yolks plus 1 whole egg, at room temperature
• •1.5 cups freshly grated Pecorino Romano cheese
• •1 fresh black winter truffle (approx. 30g)
• •2 tablespoons pine nuts, lightly toasted
• •2 cloves garlic, bruised but left whole
• •1 teaspoon freshly cracked black pepper
• •Fine sea salt for sweating the zucchini

Instructions

1. 1Place the spiralized zucchini in a colander and sprinkle lightly with sea salt; let sit for 10 minutes to extract excess moisture, then pat thoroughly dry with a clean kitchen towel to ensure a concentrated flavor.
2. 2Place the guanciale in a cold medium skillet and bring to medium heat, rendering the fat until the bits are golden brown and crispy; remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the pan.
3. 3In the same skillet with the guanciale fat, add the bruised garlic and the mixed wild mushrooms; sauté over medium-high heat until the mushrooms are deeply caramelized and tender, then discard the garlic cloves.
4. 4In a small mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and cracked black pepper until a thick, uniform paste forms.
5. 5Add the dried zucchini noodles to the skillet with the mushrooms and toss over medium heat for only 60 to 90 seconds just to warm them through; avoid overcooking to prevent the zucchini from releasing more water.
6. 6Remove the skillet from the heat source immediately to prevent the eggs from curdling; pour the egg and cheese mixture over the zoodles and toss vigorously with tongs, allowing the residual heat to melt the cheese into a velvety, creamy sauce.
7. 7If the sauce appears too thick, add a small splash of warm water and continue to toss until the consistency is glossy and coats the noodles perfectly.
8. 8Plating: Twirl the zoodle carbonara into warmed bowls, topping each portion with the reserved crispy guanciale and toasted pine nuts.
9. 9Finishing: Using a truffle mandoline, generously shave the fresh black winter truffle over each dish and serve immediately while the aroma is at its peak.