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Carb-n-ah-hah

I have said it many times before that cream has no place in pasta carbonara for me. It's the eggs, pasta water, and parmesan that make it extra creamy and delicious! I prefer pancetta, but bacon works well too. Here’s my version, which is based on a recipe for two people. Check out my Instagram as well.


M_ace_ing_kitchen

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Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Carb-n-ah-hah

När ditt recept skall vara klart!

Recipe Brief
    • Steps 1
    • 3 Mins

    Begin by cooking the tagliatelle according to the instructions on the package. Use plenty of water and salt generously.

    Pasta, Tagliatelle

    • Steps 2
    • 10 Mins

    Heat a frying pan over medium heat. Slice the pancetta or bacon and fry it in a dry frying pan over medium heat. Meanwhile, slice the garlic and add it to the pan when the pancetta or bacon starts to render fat, and fry the garlic in it. While the pancetta or bacon and garlic are cooking, whisk together 3 egg yolks and half of the Parmesan cheese. When the tagliatelle is al dente, transfer the pasta along with a little pasta water to the frying pan.

    Panchetta Garlic, clove Yolk Parmesan cheese, grated Pasta water

    • Steps 3
    • 4 Mins

    Turn off the heat and let it cool slightly. This is important, otherwise, the egg mixture will scramble when you add it! Drizzle with olive oil.

    Olive oil, extra virgin

    • Steps 4
    • 2 Mins

    Pour on the egg mixture and ensure that everything is well mixed. Place an egg yolk on each plate and garnish with parsley, the remaining Parmesan, and plenty of coarsely ground black pepper!

    Yolk Parsley Black pepper, freshly ground

    • Steps 5
    • 1 Mins

    Serve immediately!

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