Simple Way to Make Homemade Homemade Tagliatelle Carbonara - Free Download

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Before you jump to Homemade Tagliatelle Carbonara recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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We hope you got insight from reading it, now let's go back to homemade tagliatelle carbonara recipe. You can have homemade tagliatelle carbonara using 11 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Homemade Tagliatelle Carbonara:

1. Provide 80 grams of Tagliatelle.
2. Use 10 ml of Olive oil.
3. Prepare 5 grams of Butter.
4. Take 30 ml of White wine.
5. Prepare 1 clove of Garlic.
6. Prepare 10 slice of Pancetta.
7. Get 1 of Egg.
8. Get 3 tbsp of Parmigiano Reggiano.
9. Take 1 of Salt and pepper.
10. Get 1 of White truffle oil.
11. Use 1 of Italian parsley.

Steps to make Homemade Tagliatelle Carbonara:

1. Pour the olive oil into a frying pan, add the pancetta and the garlic crushed in it's skin, and sauté over medium heat..
2. Once the grease has come out of the pancetta and it has turned a nice golden brown color, add the butter and let it melt, remove the frying pan from the burner, and add the white wine..
3. Return the frying pan to the burner, evaporate the alcohol, pour in 30 ml hot water to boil the pasta, and season with salt and pepper. Make sure to season well..
4. Remove the frying pan from the burner and start boiling the pasta..
5. Add the Parmigiano Reggiano to the frying pan, and let it melt. Once the sides of the frying pan have cooled so that you can touch it longer than a second, mix in the egg..
6. Transfer the pasta to the frying pan about 30 seconds before it finishes boiling..
7. Increase to high heat. Cook the pasta for 5 seconds while quickly stirring, then remove for 10 seconds, and repeat..
8. The egg will set if you stop stirring, so make sure to stir continuously..
9. Once the sauce has thickened, and season with salt and pepper to taste. Add the white truffle oil, lightly toss, and transfer to serving plates..
10. Top with coarsely ground pepper and Italian parsley, and it is ready..

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