Recipe: Delicious Homemade Tagliatelle Carbonara

Homemade Tagliatelle Carbonara. Bring a large saucepan of water to the boil, add the pasta and a pinch of salt and cook according to the instructions on the packet. Though spaghetti is typically synonymous with this recipe, adopting an alternative member of the pasta lunga family, such as our homemade tagliatelle, can add a fun twist to the salty and moreish carbonara. While the dish is notably simple to whip up, devoting that extra time to preparing fresh, homemade pasta will render a noticeably.

Then strain into a colander or sieve and cool under cold running water. Bring a large pan of salted water to the boil for the pasta. Heat the olive oil in a thick-bottomed saucepan. You can cook Homemade Tagliatelle Carbonara using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Homemade Tagliatelle Carbonara

1. You need 80 grams of Tagliatelle.
2. Prepare 10 ml of Olive oil.
3. Prepare 5 grams of Butter.
4. Prepare 30 ml of White wine.
5. Prepare 1 clove of Garlic.
6. You need 10 slice of Pancetta.
7. It's 1 of Egg.
8. You need 3 tbsp of Parmigiano Reggiano.
9. It's 1 of Salt and pepper.
10. It's 1 of White truffle oil.
11. It's 1 of Italian parsley.

Add two-thirds of the prosciutto and fry for one minute. Low fat tagliatelle carbonara is a lighter version of the traditional classic Italian pasta dish. This healthier low fat tagliatelle carbonara recipe is so creamy folks! "This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. Tagliatelle, lasagna, tortelloni and tortellini … all of these delicious Emilian recipes have one common ingredient: homemade pasta!

Homemade Tagliatelle Carbonara instructions

1. Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it's skin, and sauté over medium heat..
2. Once the grease has come out of the pancetta and it has turned a nice golden brown color, add the butter and let it melt, remove the frying pan from the burner, and add the white wine..
3. Return the frying pan to the burner, evaporate the alcohol, pour in 30 ml hot water to boil the pasta, and season with salt and pepper. Make sure to season well..
4. Remove the frying pan from the burner and start boiling the pasta..
5. Add the Parmigiano Reggiano to the frying pan, and let it melt. Once the sides of the frying pan have cooled so that you can touch it longer than a second, mix in the egg..
6. Transfer the pasta to the frying pan about 30 seconds before it finishes boiling..
7. Increase to high heat. Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat..
8. The egg will set if you stop stirring, so make sure to stir continuously..
9. Once the sauce has thickened, and season with salt and pepper to taste. Add the white truffle oil, lightly toss, and transfer to serving plates..
10. Top with coarsely ground pepper and Italian parsley, and it is ready..

Making the perfect fresh pasta dough is quite simple: just flour, eggs, a little bit of patience, and a good rolling pin. Bring a large pot of lightly salted water to a boil. Put a large saucepan of water on to boil. It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta).