This incredible recipe for Tagliatelle Carbonara is pure Italian goodness. Made with simple yet flavorful ingredients like pecorino romano cheese, velvety egg yolk, and crispy pancetta, this dish is a true masterpiece.
About the Recipe
The combination of the light, yet creamy, carbonara sauce with the perfectly cooked tagliatelle makes for a plate of deliciously silky pasta.
Whether you're a fan of traditional Italian cuisine or simply love a satisfying and comforting meal, this Tagliatelle Carbonara recipe is a must-try! Serve this when you're hosting a cozy dinner party with friends, celebrating a special family gathering, or simply craving a delicious meal for yourself!
Why You Will Love This Recipe
Indulgent - The combination of pecorino romano cheese and egg yolks create a velvety and delicious silky smooth sauce that coats each strand of the tagliatelle pasta. With every bite, you'll experience a luxurious and creamy texture that you will find irresistible!
Delicious - The crispy pancetta adds the perfect crunch and the savory richness to the dish. The saltiness of the pancetta also perfectly balances the creaminess of the sauce, which will leave you craving more.
Simple - This recipe is so easy to put together, making it perfect for busy weeknights or when you are running short on time. With just a handful of ingredients and a few simple steps, you can create this impressive dish right in your own kitchen in just minutes.
Here are the basic ingredients you will need for this classic dish:
- Pancetta: You can also use guanciale or thick cut bacon.
- Egg yolk
- Pecorino Romano
- Black pepper: Freshly ground black pepper is going to give the best flavor.
Let's make this delicious pasta carbonara recipe together!
Step 1: Heat a large pan over medium heat and cook the pancetta for 5 minutes or until golden brown. Remove from the pan from the heat and set aside.
Step 2: Bring a large pot of salted water to a boil. Cook tagliatelle for 7-8 minutes or until al dente.
Step 3: While the pasta is cooking, combine the egg yolks and pecorino in a large bowl. Whisk well to combine.
Step 4: Slowly add 2 tablespoons of the pasta water to the egg yolk cheese mixture, stirring to combine. Save an additional cup of the cooking water in case it's needed.
Step 5: Once the pasta is cooked, use tongs to transfer the pasta to the pan with the pancetta in it and toss well.
Step 6: Add the egg mixture to the pasta and toss vigorously. Add reserved pasta water, 1 tablespoon at a time, until the mixture is silky.
Step 7: Top with more cheese, serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this tagliatelle carbonara recipe:
Complete the meal - Serve this meal with a fresh green salad and some crusty garlic bread.
Cook the pasta al dente - It is important to cook the tagliatelle al dente, or firm to the bite. This helps the pasta maintain its texture when it is combined with the other ingredients.
Temper the eggs - When you add the pasta cooking water to the egg and pecorino mixture, you are tempering the eggs which helps to ensure the eggs don’t cook too quickly, or scramble when you add them to the pasta. Tempering the eggs helps to create that velvety smooth sauce. Don’t skip this step!
Here is some kitchen equipment you will need for this pasta dish. You can find all of these products on Amazon.
Large pot - A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!
Large skillet - You'll want a high quality large skillet with high sides.
Pasta serving bowl - This serving bowl is perfect for this recipe.
Here are some common recipe substitutions and variations for this recipe.
Pancetta - You can substitute the pancetta for guanciale, if you prefer.
Pecorino romano - If you do not have pecorino romano on hand, feel free to substitute it with parmesan cheese. Parmesan is a bit milder and would be a great alternative that will pair nicely with the other ingredients.
Garnish - A traditional carbonara recipe is fairly simple with just few ingredients, but adding fresh herbs as a garnish would be a welcomed touch. Try adding fresh parsley, thyme or basil.
What To Serve With
Here are some recipes to serve alongside this simple recipe:
Sautéed Cauliflower - This Sautéed Cauliflower is a simple and delicious side dish to complement your next meal. It is easy to make and packed with tons of flavor and nutrients!
Honey Sriracha Brussels Sprouts - These Honey Sriracha Brussels sprouts will be your new favorite way to make Brussels sprouts! And the best part - this dish only has a few simple ingredients and comes together in about a half hour!
Ribollita - You'll love this classic Ribollita recipe! This Tuscan white bean soup will be a comfort food favorite with the whole family.
Frequently Asked Questions
Tagliatelle pasta is a type of pasta that is long, flat and ribbon-like. It is most similar to fettuccine noodles.
Absolutely. You can use any long noodle shape that you prefer to make carbonara. Some great options would be fettuccine, spaghetti or linguine.
Carbonara is really best when it is served right after it is prepared. The heat from the pasta cooks the eggs and gives this dish its smooth and creamy texture. Once the noodles and sauce have had time to sit, you won’t get the same texture, but the flavor will remain.
Recipe Storage and Reheating
Here are storage instructions for this easy pasta dish.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
- 4 oz pancetta or guanciale
- 16 oz tagliatelle
- 5 egg yolks
- ⅓ cup pecorino romano plus more for serving
- Freshly cracked black pepper
- Heat a large pan over medium heat. Add pancetta and cook for 5 minutes, until golden brown. Remove from heat.
- Bring a large pot of salted water to a boil. Cook tagliatelle for 7-8 minutes, until al dente. Reserve 1 cup pasta water and set aside.
- While the pasta is cooking, combine egg yolks and pecorino Romano in a large bowl. Whisk well, then slowly add 2 tablespoons of pasta water to the egg mixture and mix.
- When pasta is cooked, use tongs to transfer pasta to the pan with pancetta. Toss well. Add the egg mixture to the pasta and toss vigorously. Add pasta water 1 tablespoon at a time until silky. Top with more cheese and serve.