Fresh Tagliatelle alla Carbonara

The most commonly misused ingredient in pasta carbonara is cream. Steer clear if you want to make it in the traditional Italian way!

By Christabel Brain
2017/10/06, 12:23 PM

STEP 1: Making The Fresh Pasta

(It's easier than it sounds, but you can also buy your pasta in the supermarket if you prefer)

What you'll need:
2 eggs
200g flour
olive oil

1. Break two eggs into a bowl and add flour gradually, mixing with a fork.
2. Add a bit of oil and salt to the mixture and continue to mix through
3. knead the dough with your hands until the consistency is smooth and dry. Add more flour if needed.

4. Use a rolling pin to flatten out the dough.
5.Once the dough is thin enough, keep rolling the dough into itself to create a loose cylinder about 2cm wide (see video below)
6. Using your sharpest knife, cut across the cylinder to create the tagliatelle, about 1cm wide.
7. Un ravel and leave to dry.

STEP 2: Preparing the Carbonara

What you'll need:
2 eggs
4 egg yolks
Salt & pepper
12 thin slices of guanciale (salted cheek pork)
Grana Padano Parmesan

1. Beat the two whole eggs in a bowl and season Start by beating the two whole eggs into a bowl without forgetting to season.
2. Bring water to the boil and immerse the pasta for about 1 minute while stirring to prevent sticking.
3. Remove the tagliatelle with a draining spoon and put them directly into a hot frying pan.
4. Add the beaten eggs while the pan is off the fire and keep mixing. The egg should stick to the pasta but not have the appearance of scrambled egg.

STEP 3: Presentation

1. Give the pasta some height on the plate by twisting the pasta up as you place it on the plate
2. Gently deposit a young egg yolk into the centre of each dish.
3. Add some slices of guanciale and grate a little parmesan on top

Delicious with..