Tagliatelle alla Carbonara is a classic Roman dish that brings together the simplicity of ingredients with the richness of flavor. This iconic pasta dish, featuring silky tagliatelle, savory bacon, and a creamy egg-based sauce, captures the essence of Italian comfort food. The interplay of crispy bacon and the creamy sauce clinging to each strand of pasta creates a symphony of taste and texture.
Tagliatelle Alla Carbonara
Course: MainCuisine: ItalianDifficulty: Easy2
servings30
minutes15
minutes350
kcalIngredients
400g Tagliatelle dry pasta
1 whole egg
150g bacon, sliced
1 cup Parmesan cheese, freshly grated
Freshly ground black pepper
Salt to taste
Instructions
- Boil the Tagliatelle: Cook the tagliatelle in a large pot of salted boiling water until al dente. Drain, reserving a cup of pasta water, and set aside.
- Prepare the Sauce: In a bowl, whisk together the egg, grated Parmesan cheese, and a generous amount of freshly ground black pepper.
- Sauté Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove from heat.
- Combine Ingredients: While the bacon is still warm, toss it with the cooked tagliatelle. The residual heat will help the sauce adhere to the pasta.
- Add the Sauce: Pour the egg and cheese mixture over the pasta, tossing quickly to coat each strand evenly. If the sauce seems too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- Serve Immediately: Plate the tagliatelle alla carbonara, finishing with an extra sprinkle of Parmesan and a dash of black pepper.
Recipe Video
Notes
- For an authentic touch, use Pecorino Romano cheese or a combination of Parmesan and Pecorino. Ensure the bacon is cooked to perfection—crispy, but not burnt. To avoid scrambling the eggs, mix them thoroughly with the cheese and add them off the heat. Remember to work quickly when combining the sauce with the pasta to achieve the desired creaminess. This dish is best enjoyed immediately, capturing the peak of its flavors and textures. Consider adding a touch of red pepper flakes for a subtle kick. Experiment with pancetta for a milder, more delicate flavor.
In the final creation of Tagliatelle alla Carbonara, the convergence of seemingly humble ingredients results in a culinary masterpiece that resonates with the soul. The al dente tagliatelle, intertwined with the smoky notes of bacon and bathed in the luscious amalgamation of eggs and Parmesan, manifests a dish that transcends the ordinary. Each bite is a celebration of tradition, a journey to the cobblestone streets of Rome where this timeless recipe was born.
The artistry of Tagliatelle alla Carbonara lies in its simplicity and the delicate balance of flavors. The creamy sauce, born from the union of eggs and cheese, clings to the pasta like a comforting embrace. The bacon imparts its savory charisma, elevating the dish to an extraordinary level of satisfaction. It is a testament to the power of few ingredients, handled with care and respect, to create a symphony of tastes that captivate the palate.
As the aroma of this classic dish fills the air and the first forkful is savored, Tagliatelle alla Carbonara transcends mere sustenance, becoming a sensory experience that invites us to slow down and relish the moment. Whether shared with loved ones or enjoyed in solitude, this Roman masterpiece is a reminder that culinary excellence can emerge from the simplest of elements when guided by passion and a respect for tradition. In the world of pasta, Tagliatelle alla Carbonara stands as an enduring symbol of the artistry and timelessness that characterize Italian cuisine.
