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 13,977
printed 250

saved 6

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

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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.

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