Carluccio's Really Roman Carbonara 

Traditional and simple carbonara as cooked by Antonio Carluccio.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Tagliatelle 200g
Olive oil 3 tbsp
Pancetta 150g
Eggs 2
Egg yolk 1
Parmigiano reggiano as required
Black pepper as required

Method

1
Start cooking the tagliatelle as per the packet instructions. Use 10g salt for 1 litre water.
2
Put the olive oil in a large frying pan and fry the pancetta on a medium heat.
3
Get the flavour from the pancetta oil but don't allow too much oil to be released.
4
2 minutes before the pasta is cooked, turn the heat off the frying pan.
5
In these 2 minutes, put the 2 eggs and the egg yolk into a bowl and mix well. Add heaps of grated cheese.
6
Carbonara means the dish looks like it's got specks of charcoal in it (this is actually the black pepper), so put lots of black pepper into Step 5.
7
When the pasta is cooked, put into the frying pan and mix well with the pancetta. Pour in the sauce from Step 6 and stir well.
8
Make sure the egg doesn't cook. Serve with extra cheese and black pepper.

Tips & Note

●If the egg is cooked through, it won't be a carbonara at all. The ideal finish is a creamy egg sauce.
●Traditionally, the carbonara was made with pecorino romano not Parmigiano reggiano and guanciale instead of pancetta.

Carluccio's Really Roman Carbonara 

Traditional and simple carbonara as cooked by Antonio Carluccio.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Tagliatelle 200g
Olive oil 3 tbsp
Pancetta 150g
Eggs 2
Egg yolk 1
Parmigiano reggiano as required
Black pepper as required

Carluccio's Really Roman Carbonara 

Recipe ID :1124 Posted on 15 SEP 2015

Serves 2

Prep 5min
Cook 12min
views 7,771
printed 116

saved 4

Traditional and simple carbonara as cooked by Antonio Carluccio.

Share

Ingredients

Method

Prep
5min
Cook
12min
1
Start cooking the tagliatelle as per the packet instructions. Use 10g salt for 1 litre water.
2
Put the olive oil in a large frying pan and fry the pancetta on a medium heat.
3
Get the flavour from the pancetta oil but don't allow too much oil to be released.
4
2 minutes before the pasta is cooked, turn the heat off the frying pan.
5
In these 2 minutes, put the 2 eggs and the egg yolk into a bowl and mix well. Add heaps of grated cheese.
6
Carbonara means the dish looks like it's got specks of charcoal in it (this is actually the black pepper), so put lots of black pepper into Step 5.
7
When the pasta is cooked, put into the frying pan and mix well with the pancetta. Pour in the sauce from Step 6 and stir well.
8
Make sure the egg doesn't cook. Serve with extra cheese and black pepper.

Tips & Note

●If the egg is cooked through, it won't be a carbonara at all. The ideal finish is a creamy egg sauce.
●Traditionally, the carbonara was made with pecorino romano not Parmigiano reggiano and guanciale instead of pancetta.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Just add azuki beans into a basic pound cake recipe - it tastes wonderful!
Eggs (medium), Self raising flour, Sugar, Butter, Honey in a bit of water, Vanilla extract, Tinned sweet azuki beans
HOME
East meets west on a bamboo mat in this recipe!
Sushi rice, Nori sheet, Pickled beetroot, Leaf spinach, Cucumber
HOME
A basic recipe for pasta aglio, olio e peperoncino but once you add tuna, it really enhances it.
Spaghetti, Salt, Olive oil, Garlic, Dried chilli, Onion (optional), Tinned tuna (in oil) 80g, Parmigiano reggiano
HOME
Use two baking trays (size 18cm×12cm, 1cm high) from John Lewis to make perfect sized sushi.
Sushi rice, Spring onions, Smoked salmon, Wasabi
HOME
You won't be able to resist the crunchy filo pastry and the saltiness of the anchovy! A dream with a cold cold beer!
Filo pastry sheets, Onion (medium), Mushrooms, Anchovy fillets, Olive oil, Parmigiano reggiano
HOME
Once you've tried the blue egg, you'll want to make this pink one too!
Pickled beetroot (in a jar), Eggs
HOME

Similar Recipe

Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
Tobuchan
HOME
Napolitan spaghetti was born in Yokohama, Japan!
Spaghetti, Onion, Green pepper, Mushrooms (medium), Frankfurter long sausages, Butter, Ketchup, Salt & pepper, Milk, Ketchup (chaser), Parmigiano Reggiano (grated)
Tobuchan
HOME
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
Tobuchan
HOME
Everyone's favourite carbonara, this time with kale.
Kale, Pancetta (or bacon), Onion, Egg yolk, Single cream, Parmigiano reggiano, Black pepper, Pasta (linguine)
KitchenCIB
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe