Tagliatelle Alla Carbonara

Pasta pic

I love how quick and easy pasta can be!  This recipe makes 2 large portions, so you can double or triple if making for more.

300g dried egg tagliatelle

6 slices proscuitto

100ml butter

100ml white wine

4 egg yolks

50g parmesan cheese, grated

50g pecorino cheese, freshly grated

Freshly ground black pepper

– Boil the pasta in salted water until al dente, as per the package instructions

– Meanwhile, tear the proscuitto into strips and fry in the butter until crispy. Add the wine and cook for a minute to form a sauce.

-Mix the grated parmesan and the grated pecorino cheese together and then divide the amount in half.

– Mix the 4 egg yolks with half the cheese, add a dash of black pepper and set aside.

– Mix the cooked, drained pasta (reserve a little bit of the water) into the sauce.

– Remove the pan from the stove and stir the egg mixture through. The heat of the pasta will cook the eggs. If you want to thin the sauce out a bit you can add a touch of that pasta water that you saved.

– Dish onto plates and divide the rest of the cheese between the portions and serve immediately.

– If you like you can add another egg yolk at the end, but thats up to you and your taste. I don’t do it 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s