Tagliatelle Carbonara

Tagliatelle carbonara 4 egg yolks 2 3 cup fresh finely grated parmesan or pecorino romano cheeses or a combination of both kosher salt fresh ground black pepper 1 pound of tagliatelle but feel free to substitute linguine or fettuccine 1 to 1 1 2 cups reserved pasta cooking water 6 slices thick cut bacon cut into cubes optional.

Tagliatelle carbonara. Drop 50g unsalted butter into a large frying pan or wok and as soon as the butter has melted tip in the pancetta and garlic. Bring a large saucepan of water to the boil add the pasta and a pinch of salt and cook according to the instructions on the packet. Cook the tagliatelle according to the packet instructions or until al dente then drain reserving a few tablespoons of the cooking water.

Listen help info. Saute the onions and garlic in the wine for 2 3 min. Bacon tagliatelle carbonara is one of the easiest pasta dishes to make and tastes great with lots of parmesan cheese grated on top.

Add the julienned onions. Be sure to serve the bacon tagliatelle as soon as it is cooked otherwise the eggs will curdle. While the spaghetti is cooking fry the pancetta with the garlic.

From the italian tagliare meaning to cut are a traditional type of pasta from the emilia romagna and marche regions of italy individual pieces of tagliatelle are long flat ribbons that are similar in shape to fettuccine and are typically about 6 5 to 10 mm 0 26 to 0 39 in wide. For the bacon to become crunchy. Wait for the bacon to redden nicely and for the onions to soften about 7 8 min.

Add the sour cream and stir for about 3 4 min. Until it changes color from white to a nice yellow. Saute for another 2 3 min.

Cook the garlic shallot and wine in a nonstick saucepan over a high heat for 2 3 minutes until the wine has evaporated. Remove the bacon skin chop it finely and saute in a pan without oil on a moderate stove. Cook the pasta as per the instructions on the packet around 10 minutes or so.