Simple Way to Make Quick Homemade Tagliatelle Carbonara

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, homemade tagliatelle carbonara. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Tagliatelle Carbonara is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Homemade Tagliatelle Carbonara is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook homemade tagliatelle carbonara using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Homemade Tagliatelle Carbonara:

1. Get 80 grams Tagliatelle
2. Get 10 ml Olive oil
3. Prepare 5 grams Butter
4. Prepare 30 ml White wine
5. Take 1 clove Garlic
6. Make ready 10 slice Pancetta
7. Make ready 1 Egg
8. Get 3 tbsp Parmigiano Reggiano
9. Make ready 1 Salt and pepper
10. Take 1 White truffle oil
11. Prepare 1 Italian parsley

Instructions to make Homemade Tagliatelle Carbonara:

1. Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it's skin, and sauté over medium heat.
2. Once the grease has come out of the pancetta and it has turned a nice golden brown color, add the butter and let it melt, remove the frying pan from the burner, and add the white wine.
3. Return the frying pan to the burner, evaporate the alcohol, pour in 30 ml hot water to boil the pasta, and season with salt and pepper. Make sure to season well.
4. Remove the frying pan from the burner and start boiling the pasta.
5. Add the Parmigiano Reggiano to the frying pan, and let it melt. Once the sides of the frying pan have cooled so that you can touch it longer than a second, mix in the egg.
6. Transfer the pasta to the frying pan about 30 seconds before it finishes boiling.
7. Increase to high heat. Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat.
8. The egg will set if you stop stirring, so make sure to stir continuously.
9. Once the sauce has thickened, and season with salt and pepper to taste. Add the white truffle oil, lightly toss, and transfer to serving plates.
10. Top with coarsely ground pepper and Italian parsley, and it is ready.

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