Tagliatelle Alla Carbonara
This creamy and indulgent prosciutto pasta recipe is a delightful combination of rich flavors and textures. The silky sauce coats the tender egg tagliatelle, infused with the savory notes of prosciutto and the sharpness of parmesan and pecorino. A perfect dish to impress your guests or enjoy a cozy night in.
— Constant Cookbook
Ingredients
- 1 tbsp extra virgin olive oil
- 300g/10½oz prosciutto
- 100g/3½oz unsalted butter
- 150ml/5fl oz white wine
- 6 free-range egg yolks
- 50g/2oz parmesan
- 50g/2oz aged pecorino
- salt and freshly ground black pepper
- 350g/12oz egg tagliatelle
Instructions
- Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.
- Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.
- Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper.
- Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.
- Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg.
- Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.
- To serve, spoon into warmed bowls and sprinkle with a little extra parmesan.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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