Tagliatelle alla Carbonara
Carbonara is a classic Italian recipe made out of pasta, eggs, pecorino cheese, and guanciale.
With very few ingredients and simplicity, but with the correct technique, you will be able to prepare it in a very flavorful way in just a few minutes.
Pecorino cheese can be replaced by parmesan or grana padano, and bacon can be an alternative for the guanciale.
You can also use any pasta you have available.
Finely grate 70 g of pecorino cheese
Crack 1 egg to a bowl and add 2 egg yolks. Mix it to combine
Add the grated pecorino cheese to egg mixture. Mix until you obtain a paste and reserve in the refrigerator
Fill a pan with water and add salt to taste. Bring it to a boil over high heat
Place 200 g of small diced guanciale on a warm skillet over medium heat. Cook until it releases the fat and turns golden brown. Discard or save the fat for other preparations
Cook 150 g of tagliatelle in the boiling water for about 6m until al dente, according to the manufacturer’s instructions
Separate 2 cups of the pasta’s cooking liquid
Place the guanciale on a clean skillet over medium heat and add 1 ladle Of the cooking liquid. Cook until the liquid is reduced by half
Drain the pasta
Turn the heat down to low and add the egg and cheese mixture. Stir constantly to combine everything into a creamy mixture. If necessary, remove from heat to prevent the eggs from cooking
Turn off the heat and add the cooked pasta. Mix until everything is combined and creamy
Plate the pasta, dividing it into 2 dishes. Pour some of the sauce over the pasta. The tagliatelle alla carbonara is ready
Grab a glass of your favorite red wine and enjoy!
Yield 1 person
Small Diced Guanciale200 g
Pecorino Cheese70 g
Black Pepperto taste