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.