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Pancetta garlic and mushroom tagliatelle Carbonara

This is my all time favorite pasta dish, not very healthy but carbonara is one of those fatty dishes that everyone should treat their selves to once in a while.

So a nice and simple italian dish. So easy to make and tastes great too.

- 250g of fresh egg tagliatelle (supermarkets do fresh pasta which is of sufficient quality, and saves time and equipment making your own)
- 250g pancetta or streaky bacon cut into fine strips
- 100g button mushrooms sliced finely
- 100ml white wine
- 200ml single cream
- 1 clove of garlic
- 100g of fresh grated parmesan
- salt and peper to taste
- 2 egg yolks
- tbsp olive oil
- 25g finely chopped parsley

- large saucepan
- large frying pan

- fry bacon or pancetta in the frying pan with 1 tbsp of oil until almost crisp
- add mushrooms and garlic, continue cooking on a low heat until mushrooms are soft.
- add white wine and reduce on a high heat by half
- add cream and continue to simmer on a medium heat until the sauce thickens slightly. Remember to stir frequently if it starts to burn it will ruin the dish.
- Add fresh chopped parsley.
- Add parmesan and on a low heat allow it to melt completely stiring frequently.
- remove from heat and stir in egg yolks. Now season sauce to taste.
- Meanwhile put a large pan of lightly salted water on to boil for pasta adding remaining olive oil to it. (this helps the pasta to not stick together or stick to the bottom of the pan) Add pasta, bring back to the boil and cook for 4 minutes
- Drain pasta and stir into sauce and serve immediately.