Tagliatelle Carbonara
Serves 415 mins prep15 mins cook
Yes, cream doesn’t go in Carbonara, the egg yolk and finely shredded Pecorino make the sauce creamy enough! This is so simple to make and it only takes 4 ingredients and 20 mins to put together! Let’s make it!
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What you need
Instructions
0 Finely shred your Pecorino and chop guanciale into strips 1 Drop your pasta in salted boiling water and cook until al dente ( don’t add too much water so your pasta water is very starchy) 2 Sauté guanciale and remove from heat with the rendered fat as you reserve some over a paper towel for topping the pasta off 3 Blot some of the fat left on the pan 4 Let guanciale cool for a few minutes (so it won’t scramble the egg yolks) and drop the yolks and Pecorino; mix well and then gradually add the pasta water as you stir vigorously 5 Add pasta to the same pan you cooked the guanciale, pour the egg mixture, crack some fresh ground pepper and mix; finish with more Pecorino and the reserved guanciale and enjoy!View original recipe