Tagliatelle Carbonara
CARBONARA is easily the most popular pasta dish in the world. I have seen it served from Ireland, to Germany, Australia and even in Hong Kong.
Unfortunately most restaurants and chefs haven’t got a clue how to make a proper one. Being a big bacon and cheese lover I really love a good carbonara when made properly.
I also get really annoyed when someone tries to serve me one and it isn’t made properly. Like seriously, call the dish something else as if you aren’t making it the proper way as it simply isn’t a carbonara. A real authentic carbonara doesn’t have any cream, mushrooms, chicken, onions and all the stuff that so many put into one.
For this recipe I add a little cream as it really does add to the dish and helps keep it moist and not dry like the authentic recipes can be. Other than this I make it just like you would find it in Rome.
Try to use a really good pasta rather than a cheap tasteless one. If not making my own, my first choice is DeCecco which is what I used in this recipe. It is, in my and many other chef’s opinions, the best alternative to making your own fresh. It is a little pricey so go for Barilla if you can’t get DeCecco or afford it. Always look for an egg pasta (all’ouvo) as they taste way better than those pastas that aren’t made with eggs. Like, seriously, pasta made without eggs simply isn’t pasta in my book. It is particularly important to choose a good pasta for this dish as it is such a big element of the dish and will make it amazing as apposed to meh. Do this and you won’t want to add all those ingredients that shouldn’t be in the dish.
This looks really easy and sounds delish going to make it this week, will let you know how I get on! Thanks for sharing 👍
Finally got to make this dish this evening and boy was it worth the wait. It was delicious so simple and easy to prepare with very tasty results. Another winner from BiaMaith 👍
Made this tonight was lovely — just wondered should i have added more cream to have more sauce — but was great — thanks Liam for all the hard work — went step by step as you suggested –didnt want scrambled eggs!!!!
You could have but an authentic carbonara doesn’t have a lot of sauce, just enough to coat the pasta. The great thing about homemade food is that you can adapt it to suit your own tastes. So feel free to add as much or as little cream as you lie Garaldine.
Made this tonight with your help Liam, & made home made tagliatelle, your recipes are so easy to follow & pasta was amazeballs 🤗 Don’t know why u was so scared to make pasta but thanks to your encouragement I made it so chuffed thank you Liam 👏👏👏👍👍👍
Absolutely Gorgeous! I Have made this loads of time and it’s a big hit. A brilliant recipe that tastes wonderful. I love that it’s really only a coating of sauce. My little boy always asks for more! Thanks Liam.
Sorry for being thick but do toy drain the pasta again after you’ve heated it the second time and then add to dance.
Sheila, step 7 says you should drain again.
Ive often seen this recipe for carbonara but am very wary of eating raw egg. But it must be ok if ye all ate it and didn’t die! Is it just cooked till its heated through?
I don’t understand the need to put the pasta back into boiling water again. Is this just to keep it warm while waiting for the rashers to cook?