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- Italian pasta
Ribbons of pasta coated in bacon, eggs and cream make a warming supper dish, with less than half the fat of other versions of this popular Italian dish.
376 people made this
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 2 tablespoons dry white wine
- 200 g (7 oz) dried tagliatelle
- Salt and black pepper
- 50 g (1¾ oz) rindless streaky smoked bacon
- 2 tablespoons single cream
- 2 eggs
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Cook the garlic, shallot and wine in a nonstick saucepan over a high heat for 2-3 minutes until the wine has evaporated.
- Bring a large saucepan of water to the boil, add the pasta and a pinch of salt and cook according to the instructions on the packet.
- Meanwhile, cut the bacon into thin strips and add it to the shallot mixture. Sauté over a high heat for 2-3 minutes until the bacon has cooked through and is crisp.
- In a small bowl, whisk together the cream, eggs, Parmesan and parsley and season to taste.
- Drain the pasta, then return it to the pan, stir in the bacon and shallot mixture and heat through for 1 minute.
- Take the pan off the heat and stir in the cream and egg mixture. The eggs should thicken and lightly scramble in the heat of the pasta, but if they do not, place the pan over a low heat and cook for 1-2 minutes, stirring continuously, until the mixture is thick and creamy. Spoon into bowls and serve.
- Variation: replace the bacon with wafer-thin smoked ham, which has less fat.
The white wine in this recipe adds flavour to make up for reducing the large amount of double cream traditionally used in this dish.
Reviews & ratingsAverage global rating:(13)
Reviews in English (13)
Fabulous recipe- my new favourite pasta dish-11 Dec 2011
Great recipe, pity the picture is wrong. I suppose spaghetti would work just as well but I much prefer tagliatelle. I have made this according to other recipes that use a lot of double cream and found it too heavy and stodgy. This is much better. I tried it using craime fraiche and found it was yet more delicious. Yummy, yummy!!!-11 Jul 2012
A really simple, yet delicious receipe that will definitely become a favourite in my household-02 Apr 2009
Tagliatelle carbonara from The Hairy Dieters Eat for Life: How to Love Food, Lose Weight and Keep it Off for Good! by Si King and Dave Myers and Hairy Bikers
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- Parmesan cheese
- crème fraîche
- tagliatelle pasta
- cherry tomatoes
- chestnut mushrooms
- smoked back bacon
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
My story when I made carbonara.
When I commenced my career in the hospitality industry as a chef, that time I never make any carbonara recipe. I kenned about the cuisine and theory of this recipe and I never tasted it.
Affirmative, it was astonishing when the first time I made tagliatelle carbonara with the guidance of my ex-chef and I checked my self. He edified me what is the right ratio of tagliatelle carbonara recipe.
But nowadays I have been recommending to people, who loved pasta. For which it is facile to make it has more nutrients than other pasta dishes. Because they customarily make cheesy for any dish of pasta.
Fresh Pasta Tagliatelle Carbonara
Next up after making my Nigerian chin-chin was Fresh Pasta. I made my fresh pasta with the same machine I used for the chin-chin recipe, which is just awesome. The tagliatelle was my immediate choice, honestly because I was craving tagliatelle carbonara. If you want the good ole spaghetti carbonara, you can find that here.
I could pretend that I know the A-Z of pasta making, especially as I'm a chef by profession but I don't. Being a chef is a continuous process of learning, experimenting and practising. I know the basics of pasta making but never have I made fresh pasta with semolina flour. Making pasta with semolina flour is quite common in regions of Italy and also outside Italy. However, my personal experience with semolina is that of "swallow", popularly used in Nigeria, eaten with soups and sauces. One thing I can tell you is that Tagliatelle is commonly mistaken for Fettuccine. Fettuccine is only just a bit narrower than Tagliatelle but who measures their pasta when eating? Not me! So if you want to call it a fettuccine, I won't judge you.
For this recipe, I used a mix of regular wheat flour and semolina flour. My reasoning here was to reduce the risk of messing it up or having to knead the dough longer than I would like to. Well, only the former was a success, but it was hard work of kneading getting the dough together. That's not very obvious when you watch the video recipe on youtube but that is the magic of production. The written recipe that follows, however, is my conclusion after several trials.
Syn Free Creamy Carbonara Pasta | Slimming World Recipe
This delicious mid week creamy cheese carbonara is enough to impress all of the family. This is one of the easiest pasta recipes you will ever create and it is ready in just 20 minutes.
I am obsessed with pasta and I am the first to admit it.. it’s filling, it’s cheap and it’s quick to cook. The whole family love this recipe and when it only takes 20 minutes to create why wouldn’t I add this to my weekly menu?
Who doesn’t love a good spaghetti Carbonara, I know I do! I have always had a keen interest in Italian cuisine. The sad thing is that carbonara is usually made with full fat cream…. but as always I have created a wonderful healthy Slimming World alternative for you all to try.
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
Ultimate spaghetti carbonara recipe
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Next level spaghetti carbonara
Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale. You can also mix in an egg yolk at the end
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Tagliatelle Carbonara with Mushrooms.
Family favourite, nutritious and delicious. Try to get good quality pancetta and pasta, it will make a big difference in a dish.
Pancetta- 150g., chopped in 1*1cm pieces.
Mushrooms Button- 200g., stems removed, sliced.
Onion- 1 large, finely chopped.
Parmesan- 2 tablespoons, more for serving.
Cook tagliatelle as per packet instructions.
Whilst it’s cooking, heat an oil on a frying pan, add garlic, cook, stirring for 30 seconds, add onions, and cook, till softened, add pancetta, cook, stirring occasionally, till pancetta is scorched in places. Then add chopped mushrooms to the mixtures till wilted. Set aside.
In a bowl, mix cream, egg yolks with parmesan. Set aside.
Depending, on how salty your pancetta, you may not need to add salt at all, please taste, before adding.
Put a pan back on a stove, stir in pasta, take of the heat, stir in cream mixture. Serve with parmesan.
Evan Funke’s Handmade Tagliatelle Pasta
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Evan Funke, a pasta maker and the author of the cookbook “American Sfoglino,” developed an exacting recipe for handmade tagliatelle that practically guarantees success for ambitious home cooks. It takes time to achieve the proper balance between elasticity and extensibility in the dough. If it is too elastic, it won’t stretch to the desired thinness, but if it is too stretchy, it is too hydrated and won’t maintain its shape. Keep at it: The more often you make it, the better it will be. If you find the dough springing back after you roll it out, it may need more time to rest, so let it sit at room temperature for 30 minutes before resuming, or refrigerate it for up to 24 hours. Because the dough is the result of just two ingredients — flour and eggs — use the freshest eggs you can find. &mdashAlexa Weibel
- 3 tablespoons olive oil, divided
- 4 lamb shanks (about 11 oz.) each, trimmed
- 2 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper, divided
- 2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges
- 2 large carrots, cut into 2-inch pieces
- 3 garlic cloves, smashed (about 1 Tbsp.)
- 1/2 cup dry red wine
- 1 cup crushed tomatoes
- 1/4 cup chicken broth
- 1 teaspoon ground cumin
- 4 ounces finely diced pancetta
- 4 sliced garlic cloves
- 1/4 teaspoon crushed red pepper
- 1 large egg, plus 3 large egg yolks
- 2 ounces finely shredded pecorino Romano cheese, divided
- 1 1/2 ounces finely shredded Parmesan cheese
- 12 ounces uncooked bucatini pasta
- 2 tablespoons chopped fresh flat-leaf parsley
Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 ½ teaspoons salt and 1 teaspoon pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic cook, stirring occasionally, until slightly softened, about 4 minutes. Add ½ cup dry red wine cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours.
Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl discard solids. Reserve strained cooking liquid for another use, if desired. Shred lamb and set aside, covered.
Heat 1 tablespoon olive oil in a skillet over medium and cook pancetta until browned, about 3 minutes. Add sliced garlic cloves and crushed red pepper cook until just starting to brown, 1 to 2 minutes. Whisk together whole egg and yolks, 1 1/2 oz. pecorino Romano cheese and Parmesan cheese, and 1/2 tsp. pepper in a large bowl.
Cook pasta in salted water according to package directions. Drain reserving 3 Tbsp. pasta water. Add hot pasta and reserved pasta water to bowl with egg mixture. Toss until cheese is melted and yolks are thickened. Stir in pancetta mixture. Top pasta with 8 oz. shredded reserved lamb shank meat. Garnish with 1/2 oz. pecorino Romano cheese and chopped fresh flat-leaf parsley.