Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Aldo Zilli’s Bacon Tagliatelle Carbonara
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A combination of crispy bacon, creamy egg sauce and grated Parmesan tossed with perfectly cooked tagliatelle pasta to create a hearty midweek meal.
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
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
Step 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.
Step 2
Add the pasta to the water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente.
Step 3
Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks, cream, Parmesan, pepper, nutmeg and parsley.
Step 4
Drain the pasta. Remove the bacon from the heat and add the pasta to it and mix together.
Step 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.
Step 6
You must serve the dish immediately or the eggs will curdle.
Tips and Serving Suggestions
Why not try dry cured bacon with maple or honey for a smoky, syrupy flavour.
Method
Step 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.
Step 2
Add the pasta to the water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente.
Step 3
Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks, cream, Parmesan, pepper, nutmeg and parsley.
Step 4
Drain the pasta. Remove the bacon from the heat and add the pasta to it and mix together.
Step 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.
Step 6
You must serve the dish immediately or the eggs will curdle.
Aldo Zilli’s Bacon Tagliatelle Carbonara
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
Tips and Serving Suggestions
Why not try dry cured bacon with maple or honey for a smoky, syrupy flavour.
Method
Step 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.
Step 2
Add the pasta to the water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente.
Step 3
Meanwhile, in a bowl large enough to hold the pasta, mix together the egg yolks, cream, Parmesan, pepper, nutmeg and parsley.
Step 4
Drain the pasta. Remove the bacon from the heat and add the pasta to it and mix together.
Step 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.
Step 6
You must serve the dish immediately or the eggs will curdle.
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