Tonnarelli alla Carbonara Recipe

Tonnarelli alla Carbonara


Category, DifficultyIntermediatePrep Time6 minsCook Time10 minsTotal Time16 minsYields1 Serving

The true recipe of this traditional Roman dish is famously a topic of much debate between chefs and foodies alike. We're honouring this popular pasta dish with a simple but delicious Tonnarelli alla Carbonara recipe.


INGREDIENTS

250 g La Tua Pasta Tonnarelli
100 g Pancetta
3 fresh eggs
30 g Pecorino Romano
30 g Parmigiano Reggiano

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

Dice the Pancetta into cubes and heat in a large frying pan; once golden and crispy, take the pan off the heat.

2

Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente - about 3-4 minutes.

3

While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.

4

Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Pancetta. Make sure that some of the starchy pasta water makes it in - this is an essential ingredient which allows you to make an emulsion.

5

Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Pancetta. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Tonnarelli
 100 g Pancetta
 3 fresh eggs
 30 g Pecorino Romano
 30 g Parmigiano Reggiano

Directions

1

Dice the Pancetta into cubes and heat in a large frying pan; once golden and crispy, take the pan off the heat.

2

Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente - about 3-4 minutes.

3

While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.

4

Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Pancetta. Make sure that some of the starchy pasta water makes it in - this is an essential ingredient which allows you to make an emulsion.

5

Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Pancetta. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!

6

Buon Appetito!

Tonnarelli alla Carbonara Recipe

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