Simple yet decadent, carbonara is a true Roman classic, though its origins prove a point of contention. Some suggest the dish earned global fame in the mid-20th century, as American troops stationed in Rome during the Second World War brought their favourite ration-based meal back to their homeland. A more poetic theory of Carbonara’s etymology states that the dish earned its name from the flecks of pepper woven amongst the pasta, for their close resemblance to coal dust, or polvere di carbone.
In true Pasta Evangelists style, we’ve elevated the dish, straying slightly - albeit unapologetically - from tradition, presenting our gloriously creamy recipe for tagliatelle carbonara. Our carbonara recipe blends crisp, quality pancetta, golden egg yolks, freshly ground black pepper, and a healthy dose of delicate yet rich Parmigiano Reggiano. Throw in a provocative splash of cream and you encounter a devilishly indulgent dish.
Though spaghetti is typically synonymous with this recipe, adopting an alternative member of the pasta lunga family, such as our homemade tagliatelle, can add a fun twist to the salty and moreish carbonara. While the dish is notably simple to whip up, devoting that extra time to preparing fresh, homemade pasta will render a noticeably impressive meal. You can follow along as Roberta makes tagliatelle in the video below.
Our recipe for the perfect creamy tagliatelle carbonara
Prep Time: 20 minutes
Cooking Time: 10 minutes
Calories per serving: 777 kcal
- 4 Egg Yolks
- 175ml Single Cream
- ⅔ cup (85g) of Parmigiano Reggiano
- Black Pepper
- 75g good Pancetta
- 400 g of Fresh Tagliatelle
Chef’s tip: There’s no need to add oil during the cooking process of this dish - the fat rendered by the pancetta provides more than enough.
- Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with freshly cracked black pepper, then mix well. If you can, use chilled eggs here: cold yolks are easier to separate from the white.
- Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp, around 5 minutes.
- Cook your homemade tagliatelle in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente’ (taste a piece before removing from the water).
- Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat - this is crucial as to ensure the eggs do not scramble when introduced.
- Now add the egg, cream and cheese mixture, tossing vigorously to ensure the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water, adjusting as necessary to obtain a silky smooth sauce that completely coats the pasta. Continue to toss vigorously and stir through with a large pair of tongs.
- Finish with freshly grated Parmigiano Reggiano and a healthy grind of black pepper. Serve immediately, and enjoy!
Feeling inspired? Then why not give our tagliatelle alla carbonara a try? Remember to take some snaps of your creations and tag us on social media with #pastaevangelists.
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