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Carbonara pasta (tagliatelli)

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Rate this recipe 4.3/5 (17 Votes)

Details

servings 8
Level of difficulty Easy
Preparation time 5mins
 Cooking time 10mins
 Cost Budget Friendly

Preparation

Step 1

In a pan, fry the lardons so that there is as little fat as possible left on them. Then brown the diced ham, as much or as little as you like, just be careful not to burn them. Once the bacon and diced ham are golden, put them in a separate bowls while keeping the juices of these in the pan.

Step 2

Preparation of the carbonara sauce: Deglaze the juice (fat) of the bacon lardons and diced ham by adding a little water in the hot pan. This will evaporate some of the fat, but be careful to not heat for too long as you want to keep this juice.
In this pan, once the fat has reduced, add a pinch of brown veal stock, then a drop of water to make a thin brown veal sauce. Then add half a glass of water in the pan and add the rest of veal stock powder and make a liquid sauce.
In a saucepan, add the two tubs of cream and heat. Gently stir in the cooked veal stock into the cream and heat for 5 minutes. Add the lardons and diced ham and heat for a further 1 to 2 minutes. No need to add salt because the veal stock and the bacon are already salty. Add pepper to your taste.

Step 3

8 minutes before serving, cook the tagliatelli pasta for 6mn in salted water and add a drop of oil so the pasta does not stick. Clarify your eggs separate the yolks from the whites and put the yolks in 8 ramekins for your guests to add themselves into their pasta. Heat your sauce a little while cooking the pasta. Once the pasta is cooked, drain and mix the sauce with the pasta and serve.

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