Carbonara Tagliatelle

carbonara tagliatelle topped with chopped spring onion

Who doesn’t like a plate of creamy good ol’ pasta at the end of a work day.

Ingredients (Serve 2)

  • 2 egg yolks beaten with 3/4 cup of cream
  • 1 tbsp of chopped garlic
  • 1 tbsp of chopped shallots
  • 6 – 8 strips of bacon chopped into short rectangular strips
  • 2 tbsp of chopped spring onion or any fresh herbs for garnishing (optional)
  • ground black pepper and sea salt to taste

Method

  1. Prepare tagliatelle on the side, drain when cooked to your preferred chewiness.
  2. Beat up the egg yolks and add in a short stream of hot water from cooking pasta to temper the egg.
  3. Then add in cream into the tempered egg yolks to combine.
  4. Drizzle in some virgin olive oil on medium heat until hot (not smoking).
  5. Toss in the chopped shallots to soften then add in chopped garlic to stir fry until before browning.
  6. Add in the bacon strips to stir in until aromatic and browned a little.
  7. Now, add in the cooked pasta to mix in evenly with the rest of the ingredients. Season now.
  8. Put off the heat or on very low fire, stir in the egg yolks mixture to coat the tagliatelle evenly. Season again to your taste.

more cripsy bacons thrown on top

A simple dish for a creamy pasta craving.

Also a nice dish to serve during friends home visiting and for kids too.

Once a month of carbonara, that’s less guilty for sure.

Next up, I’ll share tomato vodka pasta dish. A little healthier too.

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