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Tagliolini alla Carbonara

Carbonara is a famous pasta sauce, that you've probably seen in lots of Italian restaurants. If you weren't always satisfied by it, that's probably because they weren't the exact, authentic recipe. Here we give you the exact recipe, as you serve it in Italy. And remember: There's no heavy cream in carbonara!
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Carbonara is a famous pasta sauce, that you've probably seen in lots of Italian restaurants. If you weren't always satisfied by it, that's probably because they weren't the exact, authentic recipe. Here we give you the exact recipe, as you serve it in Italy. And remember: There's no heavy cream in carbonara!

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Ingredients

salt
5 ounces of tagliolini
3.5 ounces of pancetta, chopped
2 garlic cloves
1 tablespoon olive oil
2 egg yolks
¼ cup parmesan, shredded
pepper

Ingredients

Steps

1
Done

Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.

2
Done

Add the pasta and cook them according to the instructions on the package.

3
Done

Heat the olive oil in a skillet over medium heat. Add the garlic, pancetta, and cook them for 2 minutes.

4
Done

Add the drained pasta, egg yolks, and shredded parmesan.

5
Done

Stir with a wooden spatula and cook for 2 more minutes, until the mixture is smooth and creamy.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

571 kcal
Calories
33 g
Protein
23 g
Fat
56 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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