Filter
Reset
Sort ByRelevance
Aharoldsen
Tagliatelle Carbonara
Italian pasta with bacon cubes and cream sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the Pecorino and the Parmesan cheese.
-
Beat the eggs with the whipped cream. Add 1 tbsp Pecorino Romano, 1 tbsp Parmesan cheese (per 4 persons) and a little pepper.
-
Cook the tagliatelle according to the instructions on the package, but remove 2 minutes of the cooking time. Drain, but collect the cooking liquid.
-
Meanwhile, heat the oil in a large frying pan and fry the bacon cubes with a little pepper on medium heat in 8 min. Brown.
-
Add a soup-spoonful of cooking liquid from the tagliatelle. Spoon the tagliatelle with the bacon in the pan and stir quickly on high heat.
-
Pour the egg-cream mixture and another soup spoonful of cooking liquid into the tagliatelle. Spoon for 2 minutes quickly on high heat.
-
Divide the plates and sprinkle the rest of the Parmesan cheese and the Pecorino over it. Serve immediately.
Blogs that might be interesting
-
10 minMain dishcanned lentils, grated beetroot, balsamic vinegar, fresh flat parsley, arugula, goat cheese natural 55, unroasted walnuts,lentil salad with beet and goat's cheese -
20 minMain dishlime, sunflower oil, honey, mustard, Red pepper, fresh coriander, mango, lamb's lettuce, salmon fillet,grilled salmon with spicy mango salad -
20 minMain dishfusilli, olive oil, onion, mushrooms, flour, cooking cream, ham, garden peas,pasta with ham and garden peas in cream sauce -
25 minMain dishdried dark green lentils, mushrooms for meat, garlic, chicory, unroasted walnuts, traditional olive oil, vinegar, tartufo oil (truffle oil), oak leaf lettuce melange, gorgonzola bluefin cheese,autumn salad with chicory, spicy cheese and mushrooms
Nutrition
815Calories
Sodium0% DV1.205mg
Fat78% DV51g
Protein64% DV32g
Carbs19% DV56g
Fiber8% DV2g
Loved it