Teresa's Recipes
Tagliatelle alla Carbonara
Experience the soul of Italian cuisine with this classic, decadent dish of Tagliatelle alla Carbonara. This traditional pasta dish, hailing from Rome, whisks together simple, high-quality ingredients to transport your palate to the heart of Italy. The creaminess of the egg and Parmesan mixture, the crispy bite of pancetta, and the perfect al dente tagliatelle come together to create a symphony of flavors that's hard to resist.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- to taste Salt
- 1 teaspoon, freshly ground Black pepper
- 1 cup, freshly grated Parmesan cheese
- 2 large Eggs
- 200 grams, diced Pancetta
- 400 grams Tagliatelle pasta
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 25g
- Carbs: 55g
- Protein: 25g
- Sodium: 850mg
- Sugar: 2g
Instructions
- Place a large pot of salted water on high heat and bring it to a boil. Add the tagliatelle pasta and cook according to package instructions until it's al dente.
- While the pasta is cooking, place a separate pan over medium heat and cook the diced pancetta until it turns crispy. Once done, remove from heat and set aside.
- In a medium-sized bowl, whisk together the eggs, freshly grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
- Once the pasta is cooked, drain it, but remember to reserve about a cup of the pasta cooking water.
- Immediately add the hot, drained pasta to the pan with the cooked pancetta. Toss well to combine.
- Pour the egg and cheese mixture over the hot pasta and pancetta, and quickly toss everything together. The heat from the pasta will cook the egg slightly and form a creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it.
- Serve the Tagliatelle alla Carbonara immediately. Garnish with a sprinkle of fresh parsley and additional grated Parmesan cheese for an extra touch of flavor.
Tips
- For an authentic experience, use Italian Pancetta, but you can substitute it with bacon if Pancetta is not available.
- Ensure to mix the egg and cheese mixture quickly with the hot pasta to prevent the egg from scrambling.
- A generous seasoning of fresh black pepper is key to this dish, don't be shy to use it.