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 23,179
printed 321

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 316 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
HOME
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
You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.
Chicken (breast or thigh), Potatoes, Leek, Onion, Salt and pepper, Vegetable oil, Sake or white wine, Sugar, Soy sauce, Chinese chilli bean sauce (Toban-jan), Water, Spring onions (chopped)
HOME
This prosciutto with peach is an excellent appetiser.
Flat peach, Parma ham, Black pepper
HOME
Use a tin of stewed steak to make a gorgeous dinner in 10 minutes.
Stewed steak tin, Onion, Green pepper, Tomato, Chicken stock cube, Red wine, Soy sauce
HOME
You can get good kimchi at Japanese or Korean food markets in London.
Chinese leaf kimchi, Egg yolk, White sesame seeds, Sesame oil
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
Courgettes, cheese and prawns go so wonderfully well together!
Courgettes, Carrots (medium), Frozen prawns with heads, Prawns, Olive oil, Onion, Garlic, Pancetta, Dried chilli, Salt & pepper, Water, Parmigiano reggiano
This is the well-known lemon spaghetti from the Amalfi region of Italy, but I've added egg yolk to make it creamy. You just need to mix in a bowl, so it's a simple dish to make. Prep+cook: 12min
Lemon (juiced), Extra Virgin Olive Oil , Parmigiano Reggiano, Black pepper, Egg yolk, Basil, Lemon zest, Spaghetti
You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.
Tagliatelle, Bacon rashers, Spinach, Cherry tomatoes, Pancetta, Dried chilli, Garlic, Onion, Olive oil, Parmigiano reggiano, Parsley (for garnish)
Tobuchan
HOME
This recipe uses double cream but it's not such a rich dish.
Smoked salmon fillets, Pancetta, Olive oil, Tagliatelle, Onion, Green pepper, Red pepper, Spring onions, Double cream, Parmigiano reggiano
KitchenCIB
HOME

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
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