Tagliatelle Carbonara
Tagliatelle Carbonara. When the guanciale is ready, turn off the heat. Drain the pasta (reserve a cup of water) and add it to the pan.

In a medium bowl, whisk the eggs and Parmigiano Reggiano, and add a little bit of fresh cracked pepper if desired.
Add the cooked pasta to the pancetta pan, stirring so the pasta is coated in some of the fat.
Cook the pancetta in a large frying pan until crispy. Add two-thirds of the prosciutto and fry for one minute. Version texte pour les gourmands avec de la crème fraîche et des lardons, ou version vidéo sans crème fraîche, avec de la pancetta pour les.
Judul: Tagliatelle Carbonara
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Peter Baumgardner
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Rating: 100% based on 788 ratings. 5 user reviews.
Peter Baumgardner
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