Black truffle carbonara

Cut the bacon into batons

Put olive oil and crushed garlic in a frying pan and heat until fragrant. Add the bacon and fry slowly, rendering out the fat

In a bowl, mix whole eggs, egg yolks, Parmesan cheese, salt, black pepper, chopped black truffles, and heavy cream

Boil the spaghettini in 1% salted water for 6 minutes and 50 seconds

Add white wine and about 1 tablespoon of the cooking water from [4] to the frying pan from [2]. Remove the garlic and turn off the heat when the bacon is crispy. Transfer the drained spaghettini to the frying pan and mix

Turn off the heat and pour the egg mixture from [3] into the frying pan. Mix from the bottom with a rubber spatula, and once the mixture is completely combined, turn the heat to medium. The mixture will gradually solidify, so add the boiled water and mix until combined, then turn off the heat

Add Parmesan and Pecorino cheeses and mix

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