Name: Pasta Carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) egg tagliatelle; 1/2 lb (225 g) sliced pancetta, about 1/4 inch (1/2 cm) thick, cut into small pieces; 1 small onion, chopped; 2 tablespoons (30 ml) olive oil; 4 eggs; 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese; Salt and pepper; 4 egg yolks; Grated Parmigiano-Reggiano cheese

Ingredients

Carbonara
- 3/4 lb (375 g) egg tagliatelle
- 1/2 lb (225 g) sliced pancetta, about 1/4 inch (1/2 cm) thick, cut into small pieces
- 1 small onion, chopped
- 2 tablespoons (30 ml) olive oil
- 4 eggs
- 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper
Topping (optional)
- 4 egg yolks
- Grated Parmigiano-Reggiano cheese

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot.
- Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine.
- In a bowl, combine the eggs with 125 ml (½ cup) of the cooking water and the Parmesan cheese with a whisk. Generously season with salt and pepper. Pour over the pasta and toss to coat well.
- Reheat over low heat, stirring constantly, until the egg mixture begins to thicken and lose its gloss. Adjust the seasoning. Serve in soup bowls. If desired, form a little nest in the centre of the pasta and fill with an egg yolk. Sprinkle Parmesan cheese around the nest.

Pasta Carbonara

Categories

Ingredients

Carbonara

Topping (optional)

Preparation

Personal Note