Tagiolini Carbonara
This Tagiolini Carbonara dish from chefs James Close and Maria Guseva tastes amazing. Truffle brings extra finesse to this familiar sauce!
Ingredients
Tagiolini
- 350g 00 flour
- 150g semolina
- 6 yolks
- 2 whole eggs
Carbonara:
- Best butchers smoked bacon
- 2 cloves of garlic finely chopped
- 120g Egg Yolk Arlington
- Gran padana cheese
- Aged Parmesan
- Ground blk pepper
- Lemon juice
- Unsalted butter
- Blk truffle shavings
Method
Mix together pasta ingredients in a food mixer for around 20 minutes.
For the carbonara sauce:
Fry off garlic and bacon not allowing it to cook too far. Let cool
Grate padana and aged Parmesan into egg yolks
Cook pasta
Place fried bacon and garlic in egg yolks with butter, add lemon last minute.
Take the hot pasta straight out of water and place into a metal bowl with the egg yolks plus touch of pasta water.
Combine quickly then place bk over water to heat up and cook out raw egg. Season.
Place in a bowl. It should look very emulsified.
Grate aged Parmesan on top.
Add black pepper. Finish with Black Truffle.
Ingredients
Tagiolini
- 350g 00 flour
- 150g semolina
- 6 yolks
- 2 whole eggs
Carbonara:
- Best butchers smoked bacon
- 2 cloves of garlic finely chopped
- 120g Egg Yolk Arlington
- Gran padana cheese
- Aged Parmesan
- Ground blk pepper
- Lemon juice
- Unsalted butter
- Blk truffle shavings
Method
Mix together pasta ingredients in a food mixer for around 20 minutes.
For the carbonara sauce:
Fry off garlic and bacon not allowing it to cook too far. Let cool
Grate padana and aged Parmesan into egg yolks
Cook pasta
Place fried bacon and garlic in egg yolks with butter, add lemon last minute.
Take the hot pasta straight out of water and place into a metal bowl with the egg yolks plus touch of pasta water.
Combine quickly then place bk over water to heat up and cook out raw egg. Season.
Place in a bowl. It should look very emulsified.
Grate aged Parmesan on top.
Add black pepper. Finish with Black Truffle.
