3 oz butter
4 oz pancetta or unsmoked bacon,cut into strips
14 oz tagliatelle
8 egg yolks
6 tbsp double cream
2 oz Parmesan cheese, freshly grated
1 small tsp freshly ground pepper
1/2 tsp freshly grated nutmeg
2 tbsp chopped fresh parsley

Bring a parge pan of salted water to the boil for the pasta. Melt the butter in a large,deep frying pan, add the pancetta and cook over a medium heat for a few minutes,until golden brown. If using bacon just brown it on its own fat.

Add the pasta 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 the egg yolks,cream,Parmesan,pepper,nutmeg and parsley

Drain the pasta. Remove the pancetta from the heat and add the pasta to it, mixing quickly with  butter.

Add the pasta mixture and bacon 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.

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