日本語
Log In Join Us Help

Tagliatelle Carbonara

This is a recipe from by Yoshitsugu Yamada who became the Barilla World Pasta Champion in 2012!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 10 min

Ingredients

Double or single cream 100ml
Egg yolks 2
Pepper a little
Parmigiano reggiano 15g
Tagliatelle 180-200g
Garlic 1 clove
Onion 1/2
Bacon 100g
Olive oil 1 tbsp
Butter 1 tsp
Salt as required
Parsley as required
Parmigiano reggiano to garnish as you like

Method

1
Put the tagliatelle and salt into boiling water. Use 1-1.5% salt to the amount of water (such as 10-15g salt for 1 litre water).
2
Put the egg yolks, cream, pepper and grated Parmigiano reggiano in a bowl and whisk.
3
Finely slice the garlic and slice the onion 7-8 mm thick and 4cm long. Cut the bacon into the same size.
4
Put the olive oil in a frying pan on low heat and fry the garlic slowly.
5
Add the onions and bacon and fry on medium heat. Add a pinch of salt.
6
When the onions have softened, turn off the heat and wait for the pasta to cook.
7
When the pasta is ready, drain it lightly and add to the frying pan. Add all the sauce from Step 2 and mix well.
8
Don't turn the heat on otherwise the egg will cook and ruin the carbonara. Allow it to warm through o residual heat.
9
When the pasta is well mixed with the sauce, transfer to a serving dish and sprinkle with finely chopped parsley. Garnish with more grated Parmigiano to enjoy it even more!

Tips & Note

●You get a lovely deep taste from the garlic, onion, bacon and Parmigiano, so no stock is required
●The origin of this recipe is South Italy, they don't use butter or cream but Mr Yamada adapted the recipe slightly.

Tagliatelle Carbonara

This is a recipe from by Yoshitsugu Yamada who became the Barilla World Pasta Champion in 2012!

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

Serves 2

Cook: 10 min

Ingredients

Double or single cream 100ml
Egg yolks 2
Pepper a little
Parmigiano reggiano 15g
Tagliatelle 180-200g
Garlic 1 clove
Onion 1/2
Bacon 100g
Olive oil 1 tbsp
Butter 1 tsp
Salt as required
Parsley as required
Parmigiano reggiano to garnish as you like
  1. Home
  2. Tobuchan
  3. Tagliatelle Carbonara

Tagliatelle Carbonara

Recipe ID :951 Posted on 04 AUG 2015
PRINT Email me this recipe

Serves 2

Cook 10min
views 4,650
printed 190

saved 5

This is a recipe from by Yoshitsugu Yamada who became the Barilla World Pasta Champion in 2012!

Share
Tobuchan
Recipe By
HOME
Tobuchan
I’ve got 228 recipes!

Ingredients

Print Ingredients Email Ingredients
100ml
2
a little
15g
180-200g
1 clove
1/2
100g
1 tbsp
1 tsp
as required
as required
as you like

Method

Cook
10min
1
Put the tagliatelle and salt into boiling water. Use 1-1.5% salt to the amount of water (such as 10-15g salt for 1 litre water).
2
Put the egg yolks, cream, pepper and grated Parmigiano reggiano in a bowl and whisk.
3
Finely slice the garlic and slice the onion 7-8 mm thick and 4cm long. Cut the bacon into the same size.
4
Put the olive oil in a frying pan on low heat and fry the garlic slowly.
5
Add the onions and bacon and fry on medium heat. Add a pinch of salt.
6
When the onions have softened, turn off the heat and wait for the pasta to cook.
7
When the pasta is ready, drain it lightly and add to the frying pan. Add all the sauce from Step 2 and mix well.
8
Don't turn the heat on otherwise the egg will cook and ruin the carbonara. Allow it to warm through o residual heat.
9
When the pasta is well mixed with the sauce, transfer to a serving dish and sprinkle with finely chopped parsley. Garnish with more grated Parmigiano to enjoy it even more!

Tips & Note

●You get a lovely deep taste from the garlic, onion, bacon and Parmigiano, so no stock is required
●The origin of this recipe is South Italy, they don't use butter or cream but Mr Yamada adapted the recipe slightly.

Category

Italy Boiled Pasta Stir Fried Bacon Cheese Eggs Root Vegetables Yogurt / Dairy Dinner Everyday Home Alone Light Bites Lunch

Related carbonara egg yolk garlic tagliatelle Parmigiano reggiano double cream single cream
HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!

Waffles

I made this to celebrate my brand new non-stick waffle maker. It's exactly that!
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Butter, Milk, Vanilla extract
HOME

Peri Peri Prawn Rice Sandwich (Onigirazu)

I used the peri peri sauce from Nando's.
Cooked prawns, Salt for seasoning the rice, Nori sheet, Lettuce leaf, Gherkins, Cooked rice, Peri peri sauce
HOME

Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.
Linguine, Pine nuts, Olive oil, Basil leaves, Garlic, Parmigiano reggiano, Potato, Green beans
HOME

How to Cook Sweet Whole Soy Beans (Edamame)

This is a good simple way to make sweeter edamame, try it.
Frozen whole edamame, Salt (for boiling), Sugar (for boiling), Hot water, Salt (for seasoning)
HOME

Omelette Waffle Japanese Style

It's a firm favourite with kids in Japan. Simply use a waffle maker and have fun.
Eggs, Dashi granules, Salt, Sugar, Spring onions, Melted butter, Flour, Strong flour, Water
HOME

Deep Fried Aubergine Andalusia Style

The deep fried crunchy aubergines go really well with a honey sauce.
Aubergine (large), Potato starch or cornflour, Salt, Vegetable oil, Honey
HOME

Similar Recipe

Hot & Spicy Vegetarian Lasagne

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
Green Eyed Girl
HOME

Tomato, Kale & Mushroom Frittata

 
POV Italian Cooking
HOME

Carbonara Rice

A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
Tobuchan
HOME

Green Summer Beans Ragout with Tagliatelle

A green sauce made from green peas, broad beans, runner beans and green beans looks so vibrant, but you can add your favourite vegetables as well.
Onion (finely chopped), Celery (finely chopped), Carrot (finely chopped), Streaky bacon rashers (chopped), Tomato (peeled and diced), Garlic (finely chopped), Green peas, Broad beans, Runner beans (chopped), Green beans (chopped), Chicken stock, Salt, Cream, parsley, Parmigiano reggiano (optional), Olive oil, Your favourite pasta (this time tagliatelle)
yhiranuma
PRO

Creamy Pasta With Cod Roe

The tinned cod roe is quite large, so this is another way to use this wonderful ingredient. It goes well with pasta, try it and see.
Long pasta, Cod roe (200g tinned), Milk, Creme Fraiche, Cayenne pepper, Dashi broth (concentrated), Anchovy paste, Parsley, Nori seaweed
midnight kitchen
HOME

Bacon & Cabbage Pasta

Just fry pointed cabbage with bacon and mix with cooked pasta - a simple Japanese favourite.
Pasta, Bacon rashers, Pointed cabbage, Soy sauce, Olive oil, Vegetable stock granules, Pepper
midnight kitchen
HOME

All New Recipes

Parmesan Pomodoro

Parmesan Pomodoro sauce is sweet, savory, and packs a parmesan punch. This sauce is simple to make and great with spaghetti, in lasagna or as a topping to juicy meatballs. Parmesan pomodoro does sound fancy and taste amazing but it is incredibly easy to make. See how I make Parmesan Pomodoro in th
 
POV Italian Cooking
HOME

Bell Pepper & Cheese Curd Frittata

A frittata is the perfect dish for breakfast or brunch because it can be made with a huge array of ingredients. It also makes excellent leftovers so that you can make several days’ worth of breakfast at once. The pairing of green and red bell peppers with cheese curds combine with the savory eggs t
 
POV Italian Cooking
HOME

Apertivo Spritz

Italy has introduced the world to its outstanding cuisine and wine but also has great cocktails. In this video, I demonstrate how to make the outstanding Italian drink, an Apertivo Spritz, a flame-colored cocktail with an orange tint and a tangy taste.
 
POV Italian Cooking
HOME

Baked Brie

Baked Brie is the perfect mix of savory sweet wrapped in the crispy fluff of a puff pastry that provides the ultimate combination of flavor and texture. This ideal appetizer is extremely easy to make but guaranteed to the top crowd pleaser at a party. See how to make Baked Brie in this video where
 
POV Italian Cooking
HOME

Cut onion without tears

Does it look like you’ve been watching a super sad movie and crying over your cutting board when chopping onions? In this video from POV Italian Cooking, Amber Williams shares her tip to preventing tears while cutting an onion
 
POV Italian Cooking
HOME

Egg Fried...Egg Fried Rice?

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.