Black truffle carbonara

Cut the bacon into clapper wood.

Put olive oil and crushed garlic in a frying pan and heat it to bring out the aroma. Add the bacon and fry slowly, making it fatty.

In a bowl, add whole eggs, egg yolks, parmesan cheese, salt, black pepper, chopped black truffles, and fresh cream and mix.

Boil the spaghettini in hot water with 1% salt for 6 minutes and 50 seconds.

Put white wine and about 1 tablespoon of [4] boiled soup in the frying pan. Remove the garlic and turn off the heat when the bacon is crispy. Transfer the drained spaghettini to a frying pan and mix.

Turn off the heat and pour the egg mixture from [3] into a frying pan. Mix from the bottom with a rubber spatula, and once everything is mixed, bring to medium heat. It will gradually harden, so add the boiling liquid and mix it in and turn off the heat.

Add the Parmesan and Pecorino cheese and mix.

Serve in a bowl and top with coarsely chopped black pepper and shredded truffles to finish.