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Chef and Owner Paolo Sparvoli of Casa Mia Restaurant in Tolentino, Italy


400 gm spaghetti N°5 (if possible)
250 gm guanciale or streaky bacon chopped into 1 cm cubes
150 gm coursely grated Pecorino Romano cheese
80 gms grated fresh Black Autumn Truffles or preserved Black Winter Truffles
Whole black pepper corns
1 Tbp coarse salt

Serves 4

Easy recipe

Preparation time 10 minutes
Cooking time 15 minutes
Total cooking time 25 minuts

Boil 3 litres of salted water over med/high heat. Add the pasta-stirring every now and then. While the pasta is cooking, slowly saute in a heavy bottom sauce pan the guanciale and ground pepper stirring to prevent burning (saute until crunchy). Add one ladle of the boiling pasta water into the pan and continue to saute for a 30 seconds, strain the pasta while al dente and return to the pan with the guanciale, stir thoroughly and and turn off the heat. Generously grate the truffles over the top and mix in with the pasta. Divide the pasta onto 4 preheated bowls and garnish with Pecorino.