Author's Note: This recipe has been edited as of 21-03-24 to reflect improvements made to the recipe after extensive testing and experimentation.
Tagliatelle carbonara is has to be one of my favorite, comforting, easy go-to meals. Despite it's simplicity in ingredients, it has complex flavor and is always and elegant enough dish to make for company.
This recipe is going to be made as a classic-style carbonara (or almost, anyway). That means no cream! We're going to craft the sauce using gently cooked egg yolks, parmesan cheese (for the traditional version, get yourself some pecorino Romano), guanciale (if you can find it, pancetta if you can't), and freshly cracked black pepper.
Tagliatelle carbonara is comfort food at it's finest. With simple ingredients, this classic dish becomes greater than the sum of it's parts.
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Why You're Going to Love this Recipe
- It will transport you straight to the streets of Rome. And honestly, who doesn't want that?
- You likely have all the ingredients to make it in your fridge/pantry right now.
- It's indulgent but in the best way possible. And it's also so comforting!
- It's easy! The trickiest part is making sure you don't overcook the egg yolks, but don't worry, we're going to walk through that (and also, if you DO overcook them, don't worry about it. I've done it MANY times in my day).
What is Carbonara?
Carbonara is a delicious pasta dish made with eggs, cheese, bacon or pancetta, and black pepper. It's super easy to make and only takes a few simple ingredients, but it tastes like it came straight from a fancy Italian restaurant.
There are a few reasons why carbonara is so delicious. First of all, the combination of creamy eggs and salty, crispy bacon/pancetta/guanciale is pretty much unbeatable. The eggs add a rich, velvety texture to the pasta, while the bacon adds a nice crunch and a ton of flavor and salt. Plus, the black pepper gives it a little bit of a kick and helps to balance out the richness of the dish.
All of these flavors and textures come together to create a dish that's truly irresistible. And let's be real, who doesn't love a big bowl of carb-y goodness covered in creamy sauce and topped with crispy bacon? It's the ultimate comfort food and is sure to satisfy any craving.
Where Did it Come from?
Carbonara is believed to have originated in Rome, Italy. It has a bit of a mysterious history, with different stories about how it came to be. Some people say that it was invented by Italian charcoal workers, who would cook it over a fire using eggs and bacon as the main ingredients. Others say that it was created during World War II. Apparently American soldiers stationed in Italy introduced bacon and eggs to the local cuisine.
What Pasta Shapes Can you Use?
You can use any kind of pasta you like for carbonara! It's traditionally made with spaghetti, but you can really use any type of pasta you have on hand.
I personally love tagliatelle for this one - it's still long and slightly thinner than many, but wide enough to have a toothsome bite. If you want to really go the whole nine yards, make your own homemade pasta. I have a whole guide on how to do it, step-by-step.
Some other good options include linguine, fettuccine, or even short pasta shapes like penne or rigatoni. You can even use gluten-free pasta or pasta made from alternative grains like quinoa or chickpeas if you're looking for a healthier option.
The key is to choose a pasta that will hold onto the creamy sauce and let the flavors of the bacon and eggs shine through. Whatever you choose, just be sure to cook it al dente according to the package instructions so it has a nice firm texture and doesn't get too mushy when you toss it with the sauce.
What is Tagliatelle?
Tagliatelle is a type of long, flat pasta that's similar to fettuccine. It's typically made with egg and flour, and has a slightly more delicate texture than spaghetti or other thicker pastas.
Tagliatelle is a traditional pasta shape from the Emilia-Romagna region of Italy, and is often served with rich, meaty sauces or creamy cheese-based sauces.
It's a versatile pasta that works well with a variety of flavors and is perfect for soaking up all the delicious sauces in a dish.
There are tons of different ways to eat tagliatelle. In this recipe, I actually prefer a dried pasta, as it keeps the pasta nice and al dente, a key factor in this dish.
Of course, you can also make your own, or use fresh as well. Really, it's all going to be delicious.
Ingredients
Tagliatelle carbonara is made with just a few simple ingredients, but they come together to create a dish that's full of flavor and totally satisfying. Here are the main ingredients you'll need to make carbonara:
- Pasta: Any kind of pasta will work, but I love the shape and texture of tagliatelle in a carbonara!
- Bacon, pancetta, or guanciale: These salty, fatty meats add a ton of flavor to the dish and provide a nice crunchy texture. The traditional version definitely uses guanciale, but I often don't have that on hand. Pancetta definitely works, and so does bacon, you just might need to take out a bit of the fat.
- Eggs & Egg Yolks: The egg yolks add a creamy, velvety texture to the sauce and help to bind everything together.
- Cheese: Grated Parmesan or Pecorino Romano adds a salty, tangy flavor to the dish.
- Pasta water: Depending on the pasta you use (and how much), you may need it to thin the sauce out a bit. Just make sure you have some on hand!
- Black pepper: A little bit of black pepper adds some heat and helps to balance out the richness of the dish.
How to Make Tagliatelle Carbonara
Cook your pasta according to the package instructions until it's al dente. While it's cooking, get started on everything else below. Make sure you reserve at least a cup of pasta water.
Mix you eggs and parmesan together. It will form a paste.
Add the black pepper and mix it up. Set this bowl aside, we'll come back to it later.
While the pasta is cooking, fry up some bacon or pancetta in a pan until it's nice and crispy. Remove the pancetta from the pan.
Add half a cup of pasta water to the pancetta fat in the same pan. Whisk together to emulsify. Turn the heat down to low or medium low.
Bring back the egg yolk mixture. Using another third of a cup of pasta water, slowly temper the egg yolks by adding the hot water to the bowl, and whisking.
Add the egg yolk mixture to the pan with the fat and the pasta water. DO NOT turn up the heat. Stir the mixture pretty much constantly until the sauce starts to thicken slightly. The sauce will start steaming, and leave a line when you scrape it away from the bottom of the pan. If you turn of the heat at this point, you are more than likely to end up with scrambled eggs.
Add your pasta directly from the pot into the pan. Toss to coat. Add the pancetta back to the pan.
If you need to thin out the sauce, add some pasta water, a little bit at a time, until you get the desired consistency.
Sprinkle on some black pepper, give everything a final toss, and serve it up hot. If you want extra indulgence, serve with an egg yolk on top while it's still hot, and then toss it all together for an incredibly rich treat. Garnish with more pepper and cheese.
Tips and Tricks
Use good-quality ingredients: Carbonara is a simple dish, so it's important to use the best ingredients you can find. Look for bacon or pancetta that has a good amount of fat and a nice smoky flavor. Use freshly grated cheese for the best taste.
Cook the pasta al dente: This is especially important when making carbonara. You want the pasta to have a firm, toothsome texture that can hold up to the creamy sauce.
Don't let the eggs scramble: When you add the eggs, make sure the pan is on low enough heat. When in doubt, turn it down to lower than you think you need. You want the eggs to cook just enough to thicken the sauce, but not so much that they become rubbery.
Adjust the seasoning to taste: Carbonara is all about balance, so be sure to adjust the seasoning as needed. Add a little extra black pepper or cheese if you think it needs it. Or a sprinkle of fresh herbs for a pop of freshness.
Storage and Reheating
If you have leftovers of carbonara, you can store them in an airtight container in the fridge for up to 3 days. To reheat them, you can either microwave the leftovers in a microwave-safe dish. Or heat them up on the stovetop in a pan over medium heat. Just be sure to stir the carbonara constantly as it heats up to prevent the eggs from scrambling.
You may need to add a splash of milk or pasta water to the pan to help thin out the sauce. Once the carbonara is hot and creamy, you can serve it up and enjoy!
It has to be said though - carbonara is 10,000x better fresh. Honestly, reheating is good, but the texture usually ends up being off for me no matter what I do.
What to Serve with Tagliatelle Carbonara
- A simple green salad: A crisp and refreshing green salad is a great way to balance out the richness of the carbonara. Just toss some mixed greens with a simple vinaigrette and a sprinkle of cheese.
- Roasted vegetables: Roasted vegetables are a great way to add some color and nutrients to the plate. Try roasting up some asparagus, bell peppers, or cherry tomatoes and serving them alongside the carbonara.
- Garlic bread: Who doesn't love a little garlic bread with their pasta? Slice up a baguette, spread on some butter and garlic, and toast it up in the oven.
Wine Pairings
Chardonnay: A full-bodied Chardonnay with a nice balance of oak and fruit can be a great match for carbonara. Look for a wine that has a creamy texture and buttery flavors, as these will complement the creamy sauce.
Pinot Noir: A medium-bodied Pinot Noir with bright fruit flavors can also be a good match for carbonara. The acidity in the wine will help to cut through the richness of the dish. The fruity flavors will complement the bacon and cheese.
Cabernet Sauvignon: If you're in the mood for a bolder wine, a full-bodied Cabernet Sauvignon could be a good choice. Look for a wine with ripe, dark fruit flavors and a hint of oak. The tannins in the wine will help to cleanse the palate and balance out the richness of the carbonara.
Merlot: A medium-bodied Merlot with soft tannins and ripe, fruity flavors could be a great match for carbonara. Look for a wine with notes of blackberry, cherry, or chocolate, as these will complement the bacon and cheese in the dish.
Sangiovese: This Italian grape variety is known for its bright acidity and red fruit flavors, making it a good match for carbonara. Look for a Chianti or a Vino Nobile di Montepulciano, both of which are made with Sangiovese and would be excellent choices for this dish.
Zinfandel: If you're in the mood for something a little bolder, a full-bodied Zinfandel with spicy, jammy flavors could be a good match for carbonara. Look for a wine with flavors of black pepper and berry.
The best wine pairing for carbonara is a matter of personal preference, so feel free to experiment and find the wine that you like best with this delicious dish.
Other Amazing Pastas to Try
📖 Recipe
Tagliatelle Carbonara
Equipment
- large pot
- large saucepan
Ingredients
- 8 oz tagliatelle or 16 oz fresh
- 1 C reserved pasta water
- 8 oz pancetta or chopped bacon, or guanciale
- 1 egg
- 3 egg yolks
- ½ C Parmesan cheese grated
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 egg yolk for garnish - optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it's al dente. Alternatively, if you're using fresh pasta, wait until a little later in the process until cooking. Either way, make sure you reserve the pasta water!
- Meanwhile, in a small bowl, whisk together the eggs, egg yolks and cheese. Add the black pepper and mix. Set aside.
- Heat a large pan over medium heat and add the bacon or pancetta. Cook, stirring occasionally, until the bacon is crispy. Remove from the pan and set aside.
- Add half a cup of pasta water to the pan with the fat. Whisk together to emulsify the two. Turn the heat down to medium low or low.
- In the meantime, take another ⅓ of a cup of water and use it to temper your egg mixture. Add a little bit at a time to bring the eggs up to temperature.
- Add the egg mixture to the pan with the fat and the pasta water. Stir frequently. Don't be tempted to turn up the heat to fast here, you'll end up with scrambled eggs. Let it cook gently until the sauce starts to thicken slightly. Add you salt, taste for seasoning, adjust as necessary.
- Add your pasta and pancetta/bacon/guanciale to the pan, toss to coat.
- Serve, garnished with another egg yolk if desired, and more parmesan and black pepper.
Video
Notes
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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