Tagliolino alla Carbonara Blasfema Franco-Altoaltesina 
Blasphemous Franco-South Tyrolean Tagliolini alla Carbonara
A troublemaking French heretic invites two Italian heretics to lunch. They arrive to find their host grinning, a 25 oz (750 ml) bottle of tripel beer, and Bauhaus's 'Mask' playing in the background. "Let's do something outrageous and post it online to stir things up," says the snail-eater. "Remember last year when a Frenchman posted a carbonara with cream? They say the controversy still hasn't died down," replies one of the Italians, who, as it happens, is from Lazio. "I've got an idea," exclaims the second Italian, a crypto-anarchist from Bolzano. "Instead of messing with just one tradition, why not three?" The look they exchange says it all, except for two words: "To the stove!"
Blasphemous Franco-South Tyrolean Tagliolini alla Carbonara
A troublemaking French heretic invites two Italian heretics to lunch. They arrive to find their host grinning, a 25 oz (750 ml) bottle of tripel beer, and Bauhaus's 'Mask' playing in the background. "Let's do something outrageous and post it online to stir things up," says the snail-eater. "Remember last year when a Frenchman posted a carbonara with cream? They say the controversy still hasn't died down," replies one of the Italians, who, as it happens, is from Lazio. "I've got an idea," exclaims the second Italian, a crypto-anarchist from Bolzano. "Instead of messing with just one tradition, why not three?" The look they exchange says it all, except for two words: "To the stove!"
Cooking Instructions
- 1
Once you've gathered all the ingredients for this delicious dish, start by preparing the sauté. Wash the leek thoroughly and chop it up, including the green parts, which are usually discarded but add flavor, though they're a bit fibrous—just cook them a bit longer to soften. Do the same with the cabbage. Since these two are the crunchiest, add them first to a pan with a drizzle of olive oil.
- 2
The pasta cooking water will serve a double purpose: it becomes a broth by adding the prosciutto rind and the root end of the leek. Use this water to keep the sauté moist, adding the rind to the pan as well. In both cases, remove everything when you add the pasta and the rest of the sauce to the serving dishes.
- 3
While the first part of the sauté softens, move on to the rest. Mince the garlic, making sure to remove the germ, and dice the pancetta and speck (don't buy them pre-diced—they cost more and aren't as tasty as when cut fresh from the deli). Add everything to the pan and cook over low heat, keeping it moist with the cooking broth.
- 4
As the sauté flavors meld with the speck, pancetta, and garlic, and the pasta is cooking, it's time to prepare the sauce. Grate the Pecorino Romano (or Parmesan, or a mix of both, to your taste) and add it to the eggs, mixing until you get a creamy texture. Season with a bit of pepper.
- 5
A couple of minutes before adding the sauce, combine the pasta with the sauté and mix well, keeping the mixture moist with some cooking water or a pat of butter. Then, off the heat, stir in the egg and cheese mixture, and plate the pasta. If you have it, finish with a drizzle of truffle oil (or classic extra-virgin olive oil).
- 6
Finish with a generous grating of Pecorino Romano (or Parmesan, or salted ricotta) and a sprinkle of pepper. Now, think about how many traditions you've broken, grab your fork, and enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Homemade Tagliatelle Carbonara Homemade Tagliatelle Carbonara
I used the basics that I learned in an Italian cooking class, and adjusted the ingredient amounts.Steps 7-9 take a bit of getting used to. Evaporate the water by tossing the pasta in the pan. The egg will harden if you overcook it, so be careful. I posted a separate recipe for the homemade pasta, so check that out as well. Recipe by hiro51094
-
Spaghetti alla Carbonara Spaghetti alla Carbonara
There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.
-
Spaghetti Alla Carbonara Spaghetti Alla Carbonara
I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝
-
Spaghetti Carbonara Spaghetti Carbonara
#myitalian #worldonplateCarbonara is an Italian pasta dish from Rome. The ingredients consist of pancetta / guanciale (or can be replaced with smoked bacon), egg / egg yolk mixed with hard cheese such as Parmesan or Pecorino Romano and black pepper. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Which kind of pasta would you prefer?If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel
-
Roman-Style Authentic Carbonara Roman-Style Authentic Carbonara
When I have egg yolks left over from making macarons or financiers, I often make this pasta.There may be many recipes for carbonara, but its difficult to make a smooth sauce using only eggs.I'm posting this recipe to record the flavor and small tricks that I use.The entire recipe are my tips.Work quickly from Step 11 onward.I recommended using a rubber spatula when mixing the ingredients in the bowl.The amount of salt added to the pasta water will affect the flavor, so it is very important. Recipe by *ai* -
Simple Pasta Carbonara Simple Pasta Carbonara
Aiming for a healthier but rich pasta carbonara, I've been researching measurements that use less cream.For the pasta, make sure to minus 1 minute from the cooking time indicated on the package. This is because it will be heated again when combined with bacon From step 3 onwards, I recommend you remove it from the heat because the egg mixture will dry-up when it's heated too much. If you prefer a thinner sauce, add 50 ml of cooking water from the pasta at step 3. For 2 servings. Recipe by Bi-jo -
Pasta Carbonara Pasta Carbonara
The basil was growing rampant so I made some pesto sauce. I wasn’t in the mood to eat it. I recently got a deli slicer at a yard sale and wanted to cut some ham for sandwiches. I got a smoked picnic shoulder but I couldn’t cleanly navigate around the massive bone. I’ll do something else with it instead. I decided to pull the fatty skin off and do a version of this instead.
-
Happy Pasta Carbonara Happy Pasta Carbonara
Carbonara is my favorite dish and I want to eat it a lot at home! You can never cook too much as this can always make you or someone in the family want to have seconds.Be sure to remove the pan onto the damp cloth when pouring the sauce into the pasta. This will prevent the eggs from scrambling. Recipe by Babette29 -
Fettuccine Carbonara Fettuccine Carbonara
This is a slightly adjusted recipe from someone else on here that my wife and I love. Serve with a vegetable or other side.
-
Easy Carbonara Easy Carbonara
Usually, carbonara is made with cheese, black pepper, eggs, and panchetta (salted pork), but I decided to make it simply with things at home.I have listed an egg yolk, but you could also use a whole egg. However, make sure to use a small egg if you're using it whole.Adjust the amount of salt for the final seasoning, depending on the saltiness of the bacon. For 1 serving. Recipe by FarmersK -
Pasta Carbonara Pasta Carbonara
This is the cheap version of creamy pasta carbonara. I came up with this recipe when I was a college student. A time when mozarella and parmesan are too expensive for a student's budget (^^)
More Recipes
