Carbonara Tagliatelle

Name: Carbonara Tagliatelle - Cornelia N.
Ingredients: 300 g tagliatelle; 1 egg and 1 yolk; 200 g bacon; 100 g parmesan; salt; pepper

Pasta/Pizza - Carbonara Tagliatelle by Cornelia N. - Recipia

These carbonara-style pasta with sauce are one of the dishes I often return to, especially when I don't feel like making something complicated or need a quick meal. I usually use tagliatelle, but any type of pasta will do if that’s what I have on hand. Salt in the boiling water makes a difference, and I never skip it. The sauce is really simple – egg, yolk, bacon, and parmesan, just the way I like it creamy, without cream or any other additives. Quick Info Total Time: about 25-30 minutes Preparation Time: 5 minutes Cooking Time: 20-25 minutes (depending on the pasta and how quickly you move with the sauce) Servings: 2-3 Difficulty: easy Recipe Type: everyday pasta Ingredients 300 g tagliatelle 1 whole egg 1 yolk 200 g bacon (diced) 100 g parmesan (grated) salt (for the pasta water) pepper (freshly ground, for serving) Instructions 1. Bring a pot of water to a boil. The amount of water should cover the pasta well. When it starts boiling, add a generous tablespoon of salt. 2. Add the tagliatelle to the water and cook according to the package instructions. Mine cooked for about 10 minutes, but check based on the type of pasta you’re using. 3. While the pasta is boiling, prepare the sauce. Crack the egg and yolk into a bowl. Whisk them well with a fork or whisk, just until combined. 4. Heat a pan over medium heat. You don’t need oil if the bacon is fatty enough, but you can add a bit of oil if it starts to stick. Add the bacon and let it brown. Stir occasionally to prevent burning. 5. Once the bacon is browned and crispy, remove the pan from the heat and let it cool for a few minutes, about 2-3 minutes. You don’t want it too hot when it touches the egg to avoid cooking it instantly. 6. Add the bacon and the fat from the pan to the beaten eggs. Stir quickly, then add the grated parmesan and mix everything together. The sauce will be quite thick, almost creamy. 7. When the pasta is cooked, drain it quickly (do not rinse) and immediately toss it, while it’s still hot, with the egg, bacon, and parmesan sauce. This is when the creamy texture forms, without the egg turning into an omelet. Mix vigorously. 8. Serve immediately, with freshly ground pepper on top. If you want more salt or parmesan, add them to taste. Why I Make This Recipe Often This is one of the recipes I make frequently because it doesn’t require hard-to-find ingredients and is quick, without unnecessary steps. It’s easy to adapt and doesn’t create much mess. Plus, there are usually no leftovers, so I don’t have to think about storage. Tips and Variations Tips - Don’t let the pasta cool before mixing it with the sauce; otherwise, it won’t bind well. - If the bacon has a lot of fat, you can drain some, but leave enough to flavor the sauce. - It’s important to let the bacon cool a bit after removing it from the heat so it doesn’t cook the egg too much. - The parmesan should be finely grated to melt easily in the sauce. - Don’t add salt to the sauce before tasting, as both bacon and parmesan are quite salty. Substitutions - If you don’t have tagliatelle, you can use spaghetti or any other pasta you have on hand. - Bacon can be replaced with pancetta if you want a version closer to the classic Italian recipe, but any quality smoked bacon will work too. - For those who don’t want to use raw egg, you can use only yolks, adding the hot pasta directly to the pan with bacon, then the yolks and parmesan, stirring over low heat for a few minutes. Variations - Some people prefer only yolks in the sauce, in which case you can use 2-3 yolks instead of a whole egg. - You can add a little garlic to the bacon, but it’s not in the original recipe. - If you want a more “bound” texture, save a little pasta water and add it to the sauce. Serving Ideas - The pasta should be served hot, immediately after mixing with the sauce. - Top with freshly ground pepper and, optionally, extra parmesan. - It pairs well with a simple salad with tomatoes. Frequently Asked Questions 1. Can I use another type of pasta instead of tagliatelle? Yes, spaghetti or penne works too. Just adjust the cooking time based on what you choose. 2. What if I don’t want to consume raw egg? You can use only yolks and add the hot pasta directly to the pan with bacon, parmesan, and yolks. Mix well over low heat for 1-2 minutes until it starts to bind. 3. Should the bacon be cooked until crispy? Ideally, it should be well browned but not dry. It releases its fat and flavors the sauce, but it shouldn’t become brittle. 4. If I don’t have parmesan, can I use another cheese? You can try with grana padano, but the flavor will be slightly different. Other cheeses won’t have the same texture. 5. Is it necessary to use pepper? No, but freshly ground pepper adds a nice touch to the sauce, especially at the end. Nutritional Values Estimated per serving (out of 3): Calories: approx. 500-600 kcal Protein: 25-30 g Carbohydrates: 55-65 g Fat: 20-25 g Values are approximate. The pasta with egg, bacon, and parmesan is hearty and provides a good amount of protein, with enough fat from the bacon and cheese. Amounts may vary depending on the type of pasta and how much parmesan you add. Storage and Reheating Carbonara pasta is best enjoyed immediately after preparation. However, if you have leftovers, they can be stored in the fridge in sealed containers for up to 24 hours. When reheating, the texture may not be as creamy, and the egg may coagulate. I recommend making only as much as you can consume in one meal.

Carbonara Tagliatelle

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