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.
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.
In a bowl, grate half the Parmesan, add the cream and egg yolk and the garlic and combine thoroughly.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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