Search

Tagliatelle Carbonara


Carbonara is a simple, classic dish that uses just a few basic ingredients to create a creamy, delicious sauce for pasta.

It's my go-to recipe when I feel like there's no food in the house, because who can't come up with a box of dried pasta and some eggs?


I also love making carbonara because unlike a rich, calorie-laden cream sauce like an alfredo (which, don't get me wrong, I'm a sucker for as well!) that calls for both butter and heavy cream, carbonara derives all of its creaminess from egg yolks and the pasta cooking water. 



How brilliant is that?

The traditional recipe includes "cured pork". But seriously? Who has cured pork hanging around at all times? Also, that adds loads of fat, salt and other stuff you probably don't need to be eating.

And trust me, prepared correctly, carbonara doesn't need anything but eggs, cheese, pepper and pasta. 



Although many recipes call for spaghetti in this recipe, I prefer to use a long, flat noodle like tagliatelle. Or even fettucine or linguine.

As with all recipes, but especially those that are simple with few ingredients, the quality of the ingredients matters. 

This recipe highlights those delicious, fresh eggs your chickens lay. It also required fresh cracked pepper and freshly grated cheeses. None of that processed Parmesan cheese in the green plastic container, please.



Tagliatelle Carbonara


2 fresh eggs, plus two yolks
2/3 cup fresh 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)

Heat a large pot of salted water to a boil. Meanwhile, whisk the eggs and yolks in a medium bowl. 

Chop the grated cheeses into smaller pieces (I find this makes for a smoother sauce in the end) and whisk into the eggs. Season with salt and a few generous grinds of black pepper.

When the water is boiling, add the pasta and cook until just al dente, about 7 minutes for tagliatelle. Just before the pasta is done, reserve one cup of the cooking water and set aside, then drain the pasta well.

Return the pasta to the pot and stir in the egg/cheese mixture until well combined, adding  a little of the reserved pasta water at a time until the sauce is smooth and creamy. 

Serve with additional grated cheese, salt and pepper.

Note: Technically the eggs aren't cooked, per se, in a carbonara. But they do get heated in the hot pot stirred into hot pasta. However, if you're concerned or have a weakened immune system, or are serving this dish to the very young or old, you might want to turn on the flame under the pot once you've mixed in the sauce and stir it around to just be sure....but I would reserve a bit more of the pasta water to be sure you have enough to create a nice creamy sauce.

Pin This!


Tagliatelle Carbonara


Tagliatelle Carbonara
Yield: 4
Author:
prep time: 5 Mcook time: 7 Mtotal time: 12 M
Carbonara is a simple, classic dish that uses just a few basic ingredients to create a creamy, delicious sauce for pasta. It's my go-to recipe when I feel like there's no food in the house, because who can't come up with a box of dried pasta and some eggs?

ingredients:

  • 2 fresh eggs, plus two yolks
  • 2/3 cup fresh 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)

instructions:

How to cook Tagliatelle Carbonara

  1. Heat a large pot of salted water to a boil. Meanwhile, whisk the eggs and yolks in a medium bowl.
  2. Chop the grated cheeses into smaller pieces (I find this makes for a smoother sauce in the end) and whisk into the eggs. Season with salt and a few generous grinds of black pepper.
  3. When the water is boiling, add the pasta and cook until just al dente, about 7 minutes for tagliatelle. Just before the pasta is done, reserve one cup of the cooking water and set aside, then drain the pasta well.
  4. Return the pasta to the pot and stir in the egg/cheese mixture until well combined, adding a little of the reserved pasta water at a time until the sauce is smooth and creamy.
  5. Serve with additional grated cheese, salt and pepper.
pasta, dinner, eggs
italian
Created using The Recipes Generator


Have you read my Books?
Join me here

Facebook | Twitter | Instagram | YouTubeSubscribe 
©2020 by Fresh Eggs Daily, Inc. All rights reserved.