Ingredients
- 300 g tagliatelle pasta
- 150 g pancetta or guanciale diced
- 3 large eggs
- 75 g Pecorino Romano cheese grated
- 50 g grated Parmesan cheese
- salt and freshly ground black pepper to taste
- 15 ml olive oil
- fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Add the tagliatelle pasta and cook according to the package instructions until al dente.
- Drain the pasta and reserve about 1/2 cup of pasta cooking water. Set aside.
Prepare the Pancetta/Guanciale:
- While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
- Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove from heat and set aside.
Prepare the Carbonara Sauce:
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese until well combined.
- Season the mixture with freshly ground black pepper. Remember that the cheese is salty, so you may not need to add extra salt.
Combine Everything:
- Once the pasta is cooked and drained, return it to the pot.
- Quickly toss the hot pasta with the crispy pancetta or guanciale to allow the flavors to meld.
Add the Sauce:
- Pour the egg and cheese mixture over the hot pasta and pancetta.
- Toss everything together quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
- If the sauce is too thick, gradually add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.
Serve:
- Serve the tagliatelle carbonara immediately, garnished with additional grated Pecorino Romano, Parmesan cheese, and chopped fresh parsley, if desired.
- Finish with a generous grind of black pepper on top.Enjoy your homemade Tagliatelle Carbonara!
Nutrition Facts
Tagliatelle carbonara
Amount per Serving
Calories
647
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
13
g
Cholesterol
241
mg
80
%
Sodium
755
mg
33
%
Potassium
342
mg
10
%
Carbohydrates
56
g
19
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
29
g
58
%
Vitamin A
425
IU
9
%
Calcium
357
mg
36
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.