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
- Cook the pancetta. Add the pancetta to a large skillet over medium heat and cook for 5 to 7 minutes, until crisp and the fat has rendered. Remove the skillet from the heat.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve at least 1 cup of pasta water before draining.
- Make the egg mixture. While the pasta cooks, whisk the egg yolks, Pecorino Romano and plenty of freshly cracked black pepper in a bowl.
- Temper the eggs. Slowly whisk 2 tablespoons of hot pasta water into the egg and cheese mixture.
- Combine the pasta and pancetta. Transfer the hot tagliatelle to the skillet with the pancetta and toss to coat in the rendered fat.
- Make the carbonara sauce. With the skillet off the heat, add the egg mixture and toss vigorously. Add reserved pasta water a tablespoon or two at a time until the sauce is glossy and coats the pasta.
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