Hi, I am Joana. Today, I will show you a way to make homemade tagliatelle carbonara recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Homemade Tagliatelle Carbonara Recipe
Homemade Tagliatelle Carbonara is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Homemade Tagliatelle Carbonara is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have homemade tagliatelle carbonara using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Homemade Tagliatelle Carbonara:
- Get 80 grams Tagliatelle
- Prepare 10 ml Olive oil
- Prepare 5 grams Butter
- Get 30 ml White
- Prepare 1 clove Garlic
- Make ready 10 slice Pancetta
- Prepare 1 Egg
- Get 3 tbsp Parmigiano Reggiano
- Get 1 Salt and pepper
- Make ready 1 White truffle oil
- Prepare 1 Italian parsley
Instructions to make Homemade Tagliatelle Carbonara:
- Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it’s skin, and sauté over medium heat.
- 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 .
- 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.
- Remove the frying pan from the burner and start boiling the pasta.
- 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.
- Transfer the pasta to the frying pan about 30 seconds before it finishes boiling.
- Increase to high heat. Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat.
- The egg will set if you stop stirring, so make sure to stir continuously.
- 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.
- Top with coarsely ground pepper and Italian parsley, and it is ready.
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