Tagliolini Alla Carbonara

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

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!

Ingredients Needed for Tagliolini Alla Carbonara

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

How to Make Tagliolini Alla Carbonara

  1. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.
  2. Add the pasta and cook them according to the instructions on the package.
  3. Heat the olive oil in a skillet over medium heat. Add the garlic, pancetta, and cook them for 2 minutes.
  4. Add the drained pasta, egg yolks, and shredded parmesan.
  5. Stir with a wooden spatula and cook for 2 more minutes, until the mixture is smooth and creamy.

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