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Tagliatelle Carbonara

This is the kind of pasta dish that absolutely hits the spot. Halve the ingredients to serve as a starter. Double the ingredients if you've had a bad day.



  • 1.

    Bring a large pot of water to the boil and cook the tagliatelle according to packet instructions. When it has cooked, cover and keep warm.

  • 2.

    In a bowl, grate half the Parmesan, add the cream and egg yolk and the garlic and combine thoroughly.

  • 3.

    In a heavy frying pan, cook the bacon lardons until brown. De-glaze the pan with the wine then add the cooked pasta and carbonara sauce. Cook through for about 15 seconds and serve with the remainder of the parmesan.

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Andrew Graham

Chardonnay, Shiraz and Pinot Noir are the best wines to pair with Tagliatelle Carbonara.


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