I love a rich and delicious pasta dish that doesn’t feel too heavy. Pancetta, eggs, and Parmigiano Reggiano are the basis of this simple and luscious dish that comes together quickly. Store bought egg and semolina tagliatelle nests cook up quickly and bring a nice texture to one of my favorite bowls of pasta to eat!
Tagliatelle Carbonara
Equipment
- pasta pot
- saucepan
- ladle
- whisk
- wooden spoon
Ingredients
- 1 pound tagliatelle nests
- 2 tsp kosher salt or more for cooking the pasta
- 4 oz pancetta cubed
- 2 each eggs *see notes
- 1 cup Parmigiano Reggiano Cheese grated, plus more for topping
- 1/4 tsp fresh cracked pepper
- 1 cup pasta cooking water reserved
Instructions
Cooking the Pasta
- In a large pasta pot, bring 4 qt water to a boil, and add a large pinch of kosher salt.
- Add the pasta and cook until al dente, about 5-8 minutes depending on the pasta.
- Be sure to reserve some of the pasta cooking water for the sauce.
Cooking the Sauce
- While the pasta cooks, heat a saucepan over medium heat and sauté the cubed pancetta until it’s nice and crispy, then reduce the heat to low.
- Add the cooked pasta to the pancetta pan, stirring so the pasta is coated in some of the fat.
- In a medium bowl, whisk the eggs and Parmigiano Reggiano, and add a little bit of fresh cracked pepper if desired.
- Turn off the heat on the pancetta and pasta, and stir in the egg and Parmigiano mixture making sure it slowly cooks in the hot pasta and coats everything.
- Add a ladle or two of hot pasta water to thin out the sauce to desired consistency.
- Portion into bowls and top with additional grated Parmigiano. Enjoy!
Notes
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
