Tagliatelle with Carbonara Sauce Recipe
A luxurious Tagliatelle with Carbonara Sauce recipe which pairs guanciale pork, egg yolks, and Pecorino Romano in a decadent sauce.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 542 kcal
Prepare your tagliatelle pasta according to the instructions on the package (minus 1-2 mins until al dente).
With a skillet over medium heat, brown the pork for about 10 minutes, stirring frequently.
In a mixing bowl, combine the cheese and egg yolks.
Remove the pan from the heat and set the pork aside.
Drain the pasta in a colander when al dente, and transfer it into the pan.
Stir well to combine.
Add cheese, yolk mixture, and pasta water, and stir until combined thoroughly.
Season with black pepper.
Serve and enjoy.
- If you can’t find guanciale, you can also use high-quality bacon or pancetta.
- A carbonara pasta dish is best when eaten fresh, so don't make too much of it at once unless you plan to feed a crowd.
Calories: 542kcal | Carbohydrates: 6g | Protein: 18g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 323mg | Sodium: 1145mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 5mg | Calcium: 305mg | Iron: 2mg
Keyword Tagliatelle with Carbonara Sauce