12 February 2013

Tagliatelle a la carbonara

[First published on Bento Bliss on March 29, 2010]

Tagliatelle a la carbonara
I made Tagliatelle a la carbonara for last night's dinner, and I did it the Italian way i.e. with eggs and NO CREAM. I wonder why they always insist on putting cream in carbonara in my neck of the woods, when it's obviously unnecessary. Now I won't pretend that my version is the only legitimate one, because in the end it's just the taste that matters.  But this one was really good.

Googling up recipes for this dish, will lead you to hundreds of different recipes and variations, something for every taste. I'm going to add my version to that pile of recipes as well, who knows one of you might find it useful :o)

Ingredients I used (for two servings):

* tagliatelle (or any other larger size pasta - fettucine, linguine, ...)
* 3 eggs (if you want to make it in larger amounts, count 1 to 1,5 egg per person)
* 180 g of bacon (you should use pancetta if you have it available, but I couldn't find any)
* 60 g of grated pecorino cheese
* 1 tsp of garlic paste
* lots of ground black pepper
* chopped parsley

Separate the whites from the yolks and put the yolks in a bowl. Whisk them as if to make scrambles eggs, season with salt and pepper, add the grated cheese, mix well and set aside.

While cooking the pasta (in salted water), fry the bacon (or pancetta) sticks with the garlic paste in olive oil until it's nice and cripsy .

When the pasta is al dente, remove from the cooking water (without draining it too much) and add it to the skillet with the bacon, still on medium heat. Toss the pasta and the bacon, season with fresh ground black pepper.

Remove from the heat, pour the egg mixture on top of the pasta and toss until everything is coated with the eggs. The residual heat of the pasta will cook the eggs. If it seems to be too solid, add a bit of the pasta's cooking water to "loosen it up".

Add some freshly chopped parsley and serve hot.


Post a Comment