Tagliatelle Carbonara
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.
Ingredients
- 4 oz pancetta or guanciale
- 16 oz tagliatelle
- 5 egg yolks
- ⅓ cup pecorino romano plus more for serving
- Freshly cracked black pepper
Instructions
- 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.
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