Haute Cuisine Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara is known for its simplicity and rustic charm, this haute cuisine adaptation adds a touch of refinement and finesse. The ingredients are carefully selected and prepared with precision, elevating the flavors and presentation to a whole new level. The dish is also enhanced with delicate nuances and subtle enhancements, making it a true haute cuisine experience. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 200g (7oz) fresh tagliatelle 200g (7oz) fresh tagliatelle
• 100g (3.5oz) pancetta, finely diced 100g (3.5oz) pancetta, finely diced
• 2 egg yolks 2 egg yolks
• 100ml (3.4fl oz) heavy cream 100ml (3.4fl oz) heavy cream
• 50g (1.8oz) Parmesan cheese, grated 50g (1.8oz) Parmesan cheese, grated
• 1 tablespoon truffle oil 1 tablespoon truffle oil
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh chives, finely chopped, for garnish Fresh chives, finely chopped, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 18g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fresh tagliatelle in a large pot of salted boiling water until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
3. 3.
   In a bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until well combined.
4. 4.
   Return the skillet with the pancetta to low heat. Add the cooked tagliatelle and toss to coat with the pancetta fat.
5. 5.
   Pour the egg yolk mixture over the pasta and quickly toss to combine, ensuring the eggs do not scramble.
6. 6.
   Drizzle the truffle oil over the pasta and season with salt and black pepper to taste. Toss again to evenly distribute the flavors.
7. 7.
   Remove from heat and garnish with fresh chives.
8. 8.
   Serve immediately and enjoy the luxurious flavors of this haute cuisine Pasta Carbonara.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta finely for a crispy texture and even distribution throughout the dish.
• Truffle oil — Use a high-quality truffle oil to enhance the flavors of the carbonara. A little goes a long way, so drizzle it sparingly.

Tips & Tricks

• For an extra touch of luxury, garnish the dish with shaved black truffles.
• If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
• Be sure to toss the pasta quickly with the egg yolk mixture to create a creamy and silky sauce.
• Adjust the amount of black pepper according to your taste preference.
• Serve the Haute Cuisine Pasta Carbonara as a main course accompanied by a fresh green salad.

Serving advice

Serve the Haute Cuisine Pasta Carbonara immediately after preparation to fully enjoy the creamy texture and rich flavors. Pair it with a glass of crisp white wine to complement the dish's elegance.

Presentation advice

To elevate the presentation of this dish, twirl the tagliatelle into a nest-like shape on each plate. Place the crispy pancetta on top and sprinkle with fresh chives. Drizzle a small amount of truffle oil around the plate for an added touch of sophistication.