Tagliatelle Carbonara

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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

Cook

10min

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).

Put the egg yolks, cream, pepper and grated Parmigiano reggiano in a bowl and whisk.

Finely slice the garlic and slice the onion 7-8 mm thick and 4cm long. Cut the bacon into the same size.

Put the olive oil in a frying pan on low heat and fry the garlic slowly.

Add the onions and bacon and fry on medium heat. Add a pinch of salt.

When the onions have softened, turn off the heat and wait for the pasta to cook.

When the pasta is ready, drain it lightly and add to the frying pan. Add all the sauce from Step 2 and mix well.

Don't turn the heat on otherwise the egg will cook and ruin the carbonara. Allow it to warm through o residual heat.

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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