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Le Chaudron recipe
Tagliatelles fraîches carbonara à l'italienne
Fresh tagliatelle carbonara, Italian style
⏱ 30 minServes 4Medium590 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
150 g (5 oz)guancialeor pancetta
4egg yolks
1whole egg
60 g (2 oz)grated pecorino romano
1 tspcracked black pepper
Salt to taste
- 300 g (11 oz) fresh homemade pasta
- 150 g (5 oz) guanciale or pancetta
- 4 egg yolks
- 1 whole egg
- 60 g (2 oz) grated pecorino romano
- 1 tsp cracked black pepper
- Salt to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the guanciale into small strips and cook over medium heat in the skillet for 6 minutes until golden and crisp.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- In a bowl, whisk the egg yolks, whole egg, pecorino and black pepper until smooth.
- Roll out the homemade pasta dough with a pasta machine and cut into 5 mm (¼ in) wide tagliatelle.
- Cook the tagliatelle for 2 to 3 minutes in a large pot of salted boiling water; save a ladle of cooking water before draining.
- Off the heat, add the hot pasta to the guanciale, pour in the egg mixture and stir quickly so the eggs don't scramble.
- Loosen with a little of the cooking water until creamy and glossy.
- Serve immediately on warm plates with more pepper and pecorino.
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