Aldo Zilli’s Bacon Tagliatelle Carbonara Aldo Zilli’s Bacon Tagliatelle Carbonara

Aldo Zilli’s Bacon Tagliatelle Carbonara

Cooking Time

cooking time
15 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 75g butter
  • 1x 175g dry cured unsmoked bacon, cut into strips plus streaky rashers to garnish
  • 400g tagliatelle
  • 8 egg yolks
  • 6 tablespoons double cream
  • 50g freshly grated Parmesan cheese
  • 1 tablespoon freshly ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • 2 teaspoon freshly chopped parsley

Method

1

Bring a large pan of salted water to the boil for the pasta. Melt the butter in a large, deep frying pan, add the bacon and cook over a medium heat for a few minutes, until golden brown.

2

Add the pasta to the water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente.

3

Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks, cream, Parmesan, pepper, nutmeg and parsley.

4

Drain the pasta. Remove the bacon from the heat and add the pasta to it and mix together.

5

Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks.

6

You must serve the dish immediately or the eggs will curdle.

7

Tip: Why not try dry cured bacon with maple or honey for a smoky, syrupy flavour.