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Recipe: Truffle pasta with truffle eggs and extra cheese!

HerCanberra Team

Fancy an easy pasta dish that takes full advantage of Canberra’s fresh truffles now being in season?

Try this Truffle Egg Carbonara recipe from the Fyshwick Fresh Food Markets.

Three stores at the Fyshwick Markets stock the fresh local truffles including Wiffens, Mart Deli and Deli Planet. They are all supplied by The Truffle Farm on Mount Majura Road. You only need a small amount to take your taste buds to the next level.


Fresh local truffles. Time to start cooking! Photo: Lean Timms

This simple carbonara reaches new heights by the addition of truffle eggs and fresh truffle.  Buy truffle eggs at Wiffens or make your own by placing a knob of fresh truffle in a glass jar with eggs for 48 hours. The recipe needs to be prepared quickly so make sure all your ingredients are prepped before you start cooking.

Preparation time

15 minutes
Serves four


  • 1 handful pancetta  cut into small pieces
  • 1 clove garlic roughly crushed
  • 3 tablespoons extra virgin olive oil
  • 1 truffle egg and one egg yolk beaten lightly (1/4 cup grated parmesan added to egg mix)
  • 1/4 cup good quality Parmesan grated to serve
  • 500g spaghetti or pappardelle (we suggest Pastafico Mennili our favourite Italian dried pasta from Wiffens)
  • Black truffle approx 30-40g


Bring a large pot of water to the boil.
Heat medium sized frypan over medium heat. Add oil, pancetta and garlic and fry until pancetta is crispy (approximately five minutes). Pancetta needs to be ready as soon as pasta is cooked.
Add salt and pasta to water and cook until al dente. Drain and return to low heat with pancetta and juices for a couple of minutes. Remove from heat and toss egg mix through. Plate and top with grated Parmesan and freshly-shaved black truffle, salt and pepper to taste.

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