Warm up with this delicious carbonara recipe!
Tagliatelle Carbonara Pasta
- 250g Zecca Tagliatelle
- 4 Holbrook eggs
- 100g Marchetti Guanciale*, diced
- 100g Pecorino cheese, grated
- Freshly ground black pepper
- Salt (if needed, for seasoning)
- Extra-virgin olive oil (if needed, for drizzling)
Cook tagliatelle according to the package instructions until al dente. Drain and set aside.
In a separate bowl, beat eggs until well combined.
In a large pan, cook guanciale over medium heat until crispy and golden brown. Remove from the pan and drain on a paper towel.
In the same pan, remove any excess fat, leaving a small amount for flavour. Reduce the heat to low.
Add the cooked tagliatelle to the pan, tossing it in the remaining fat to coat the pasta. If needed, drizzle a small amount of extra-virgin olive oil to prevent the pasta from sticking.
Remove the pan from heat and quickly pour in the beaten eggs, stirring vigorously to create a creamy sauce. The residual heat will cook the eggs without scrambling them.
Add the crispy guanciale and grated pecorino cheese to the pan, tossing everything together until the cheese melts and coats the pasta. If desired, you can add a generous amount of freshly ground black pepper for flavor.
Taste and season with salt if needed, keeping in mind that the guanciale and pecorino cheese can be salty.
Serve immediately, garnished with additional pecorino cheese and a sprinkle of black pepper, if desired.
Enjoy your delicious homemade traditional carbonara for 2-4 people!