This bacon tagliatelle carbonara is a delicious mid-week meal the whole family will love...
Bacon tagliatelle carbonara is one of the easiest pasta dishes to make and tastes great with lots of Parmesan cheese grated on top! The kids will love this bacon tagliatelle and it’s ready in just 15 minutes! Be sure to serve the bacon tagliatelle as soon as it is cooked otherwise the eggs will curdle. This recipe serves four but it’s easy to scale up if you are cooking for more!
- 75g butter
- 175g dry cured unsmoked bacon, cut into strips plus streaky rashers to garnish
- 400g tagliatelle
- 8 egg yolks
- 6 double cream
- 50g Parmesan cheese, freshly grated
- Freshly ground black pepper
- Freshly grated nutmeg
- Chopped fresh parsley
Bring a large pan of salted water to the boil for the pasta. Melt 75g butter in a large, deep frying pan, and 175g dry cured unsmoked bacon, cut into strips, and cook over a medium heat for a few minutes, until golden brown.
Add 400g tagliatelle to the boiling salted water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente. Meanwhile in a bowl large enough to hold the pasta, mix together 8 egg yolks, 6 tablespoons double cream, 50g Parmesan cheese, freshly grated, 1 small teaspoon freshly ground black pepper, ½ teaspoon freshly grated nutmeg and 2 tablespoons chopped fresh parsley.
Drain the pasta. Remove the bacon from the heat and add the pasta to it, mixing quickly with the bacon and butter.
Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks.
You must serve the dish immediately or the eggs will curdle.
Recipe from Aldo Zilli
Top tip for making Bacon tagliatelle carbonara
Aldo's tip: Try dry cured bacon with maple or honey for a smokey, syrupy flavour