Black Truffle Tagliatelle with Infused Duck Egg Carbonara and 36-Month Parmigiano-Reggiano

Black Truffle Tagliatelle with Infused Duck Egg Carbonara and 36-Month Parmigiano-Reggiano

This is the pasta that ends conversations—only happy noises after the first bite. Hand-rolled fresh tagliatelle gets tossed in a silky carbonara made from duck eggs and a cannabis-infused rendered guanciale fat that carries exactly 22 mg per bowl. Finished tableside with a storm of shaved black winter truffle and a snow of 36-month-aged Parmigiano-Reggiano. It’s filthy rich, slightly dangerous, and tastes like money feels.

Serves 6 bowls  
Active time: 2 hours | Total time: 4 hours + 10-day infusion  
Dosage: 22 mg THC per bowl (132 mg total in the guanciale fat)

Infusion (start 10 days ahead)  
Decarboxylation  
3.75 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in the oven.

Infused guanciale fat (makes ¾ cup rendered fat, exactly 132 mg usable THC)  
2 lb best guanciale (cured pork jowl), skin removed, diced small  
3.75 g decarbed flower  
1 tsp sunflower lecithin granules

Render the guanciale very slowly in a heavy pot until the fat is clear and the bits are mahogany and crisp. Strain the hot fat into a mason jar with the weed and lecithin. Water-bath at 185 °F for exactly 2 hours, shaking every 20 minutes. Strain hot again through cheesecloth + coffee filter. Chill solid. Reserve the crispy guanciale bits—they’re gold.

Fresh pasta  
2⅔ cups 00 flour  
1 cup semolina flour  
4 large duck eggs (or 5 hen eggs if you can’t find duck)  
1 tbsp olive oil  
Pinch kosher salt

Standard fresh pasta method: mound flours, make a well, add eggs and oil, mix to a shaggy dough, knead 10 minutes until silky, wrap and rest 30 minutes. Roll to setting 6 or 7 on a pasta machine, cut into tagliatelle. Dust with semolina and hold on a tray.

Carbonara sauce (per bowl, scaled ×6)  
2 duck egg yolks (or 3 hen yolks) per person  
1½ oz finely grated 36-month Parmigiano-Reggiano per person  
1 tbsp infused guanciale fat per person, melted and warm  
Fresh cracked black pepper

To cook  
Bring a huge pot of salted water to a rolling boil.

Heat 6 wide bowls in a low oven.

Drop the pasta—it’ll cook in 60–90 seconds.

While it cooks, whisk the yolks, cheese, warm infused fat, and a aggressive amount of black pepper together in each warm bowl.

When pasta is just al dente, transfer directly from water to the bowls using tongs (carry a little pasta water with it). Toss hard and fast—the heat from the pasta and water will cook the egg into a glossy sauce. Add a splash more pasta water if it gets too tight.

Finish  
Divide the reserved crispy guanciale bits over the top. Shower each bowl with fresh shaved black winter truffle (½ oz per person if you’re feeling reckless). One last blizzard of Parmigiano.

Serve immediately with a spoon and fork.  
22 mg THC per bowl.  
You’ll need a nap and a cigarette after this one.