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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
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Tagliatelle Carbonara

Recipe ID :951 Posted on 04 AUG 2015
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Serves 2

Cook 10min
views 833
printed 165

saved 3

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

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Tobuchan
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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
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