Tagliatelle Carbonara (Italian)


Tagliatelle Carbonara made from scratch. So the tagliatelle pasta is made from raw ingredients like semolina flour (1 cup), flour (1 cup), 2 eggs and half cup of water and a pinch of salt. I followed the recipe of Jamie Oliver's 'master' Antonia Carluccio. The thing about this dish is the usage of Guanciale and Pecorino Romano Cheese. This is the first time I am making the creamy sauce with cheese and egg after I diced the Guanciale, sweating them with an added clove of garlic. The garlic was removed when the Guanciale turns golden brown. Quickly the boiled tagliatelle pasta is added in to combined with the heat turned off. This step is extremely crucial in order not to scrambled the egg, but rather using the technique of the addition of the pasta water to emulsify the egg, hence creating this creamy 'sauce'. Freshly cracked some pepper corn and top it off with more freshly grated Pecorino Cheese! Totally delicious! (You can't believe how wonderful the whole house smells!)


SERVES 3           COOKS IN 10 MINUTES          DIFFICULTY  SUPER EASY



Ingredients:
  • 3 large free-range egg yolks 
  • 40 g Pecorino cheese, plus extra to serve 
  • 1 x 150 g piece of Guanciale (an Italian cured meat product prepared from pork jowl or cheeks) 
  • 200 g fresh tagliatelle 
  • 1 clove of garlic

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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