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

Tagliatelle Carbonara

Recipe ID :951 Posted on 04 AUG 2015

Serves 2

Cook 10min
views 12,902
printed 243

saved 6

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

Share

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.

HOME
Tobuchan
I’ve got 251 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
When I made the Portuguese Meringue Cheesecake called Morotov, I was inspired to make this ultra fluffy version. But, it was not a cake, it just stopped at a meringue. If I'd made a bit more effort, it would have been wonderful - help please!
Egg whites, Granulated sugar, Philadelphia cream cheese, Vanilla extract, Lemon juice, plain flour
HOME
I tried some tinned chilli con carne and it was so delicious I decided to use it in a rice sandwich and it worked really well!
Tinned chilli con carne, Lettuce leaf, Mayonnaise, Honey, Egg, Cooked rice, Nori sheet, Salt
HOME
This is an amazing collaboration of miso soup and teriyaki chicken! My photo shows when I made it for two but my recipe is for one.
Hot water, Miso (red or mixed), Fish stock cube, Chinese chilli bean sauce (Tobanjan), Chicken breast fillet, Salt & pepper, Soy sauce, Sugar, Sake, Mirin, Vegetable oil, Leek, Spring onion, Egg noodles
HOME
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
HOME
A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.
Pork loin fillets, Squid, Frozen king prawns, Salt & pepper, Sake, Potato starch in water, Tinned bamboo shoots, Carrot, Chinese leaves, Green pepper, Spring onions, Chicken stock, Sugar, Sauce:, Oyster sauce, Soy sauce, Pepper, Sesame oil
HOME
I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
HOME

Similar Recipe

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
You can use a shop bought lasagne sauce but add your own vegetables and one secret ingredient (sugar) to make a rich deep sauce.
Onion, carrot, celery, Garlic, Minced beef, Red wine, Aubergine, mushrooms (optional), Lasagne sauce (red & white), Sugar, Lasagne sheets, Stockpot, Cheese
One of the simplest pasta dishes, it's ready in 15 minutes!
Pine nuts, Bacon lardons, Chicken breast, Red onion, Cherry tomatoes, Spinach, Garlic, Balsamic vinegar, Nutmeg, Salt & pepper
KM
HOME
Buttery mushrooms always taste lovely! Add a touch of vinegar to make it refreshing!
Pasta, Mushrooms (shiitake, eringi or shimeji), Bacon rashers, Butter, Soy sauce, Vinegar, Cress
Press down the asparagus to release its lovely flavour, that's the key to this dish!
Pancetta, Asparagus, Butter, Single Cream, Salt & pepper, Tagliatelle, Parmigiano reggiano
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME