Tagliatelle Carbonara

Today I made my own take on tagliatelle Carbonara, it is a dish that is quick to prepare quick to cook and tastes incredible. I used fresh egg pasta and it is such a difference in taste but it still works well with dried pasta, you do not even need to use tagliatelle this is just my own preference as is the mushrooms I put in too, I really hope one of my readers takes the time to try this as it’s a big reward for little effort. 

Ingredients:

1 large handful of fresh tagliatelle

2 thick rashers of bacon cut into reasonably small chunks

2 button mushrooms sliced

1 small handful of parsley chopped

50ml white wine

100ml cream single or double

1 whole egg

Small handful of rocket

A pinch Salt and cracked black pepper

First of all bring a pan of water to the boil with a pinch of salt, then add the fresh pasta and cook for one minute until it is hot then drain into a sieve.

Whilst the pasta is still hot put a pan on medium heat with a splash of olive oil and when hot add the bacon and mushroom, seal off and when bacon is cooked add the chopped parsley.

Next add the hot pasta stir well then add the white wine and reduce down until it has almost fully evaporated.

Then add the cream and cook on a low heat for about 2 minutes then crack an egg into it and stir it and cook it for a further 3-4 minutes, the heat that you are cooking the pasta on will cook the egg, finally grate some parmesan in it, season with salt and cracked black pepper and give a good stir and it is ready to serve.

I like mine with a bit of wild rocked on top with some fresh parmesan shavings, cracked black pepper and some balsamic syrup. Enjoy :)