Recipe

Nouvelle Cuisine Pasta Carbonara

Elevated Carbonara Delight

4.6 out of 5

In the realm of Nouvelle Cuisine, where creativity and innovation reign, we present a modern twist on the classic Italian dish, Pasta Carbonara. This refined adaptation combines the essence of traditional carbonara with the elegance and finesse of Nouvelle Cuisine techniques. Get ready to indulge in a harmonious blend of flavors and textures that will take your taste buds on a delightful journey.

Pasta› Pasta carbonara

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine styles› Nouvelle cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low-carb, High-protein, Gluten-free (with appropriate pasta substitution), Lactose-free (with appropriate cheese and cream substitution), Keto-friendly

Allergens

Eggs, Dairy (Parmesan cheese, cream)

Not suitable for

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Ingredients

While the original Italian Pasta Carbonara is known for its simplicity and rich flavors, our Nouvelle Cuisine version adds a touch of sophistication. We elevate the dish by incorporating unique ingredients and refining the presentation, resulting in a more visually appealing and refined dining 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, diced 100g (3.5oz) pancetta, diced
2 egg yolks 2 egg yolks
50g (1.8oz) Parmesan cheese, grated 50g (1.8oz) Parmesan cheese, grated
50g (1.8oz) cream 50g (1.8oz) cream
1 shallot, finely chopped 1 shallot, finely chopped
1 garlic clove, minced 1 garlic clove, minced
Freshly ground black pepper Freshly ground black pepper
Chives, finely chopped, for garnish Chives, finely chopped, for garnish

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 25g (12g saturated)
Carbohydrates: 35g (2g sugars)
Protein: 20g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Cook the fresh tagliatelle in a large pot of salted boiling water until al dente. Drain and set aside.
2.
In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
3.
In a bowl, whisk together the egg yolks, grated Parmesan cheese, and cream until well combined. Set aside.
4.
In the same skillet used for the pancetta, sauté the shallot and garlic until translucent and fragrant.
5.
Add the cooked tagliatelle to the skillet and toss to coat with the shallot and garlic mixture.
6.
Pour the egg yolk mixture over the pasta and quickly toss to combine, ensuring the heat from the pasta cooks the eggs without scrambling them.
7.
Add the crispy pancetta back to the skillet and toss again to distribute the flavors evenly.
8.
Season with freshly ground black pepper to taste.
9.
Serve the Nouvelle Cuisine Pasta Carbonara garnished with finely chopped chives for an elegant touch.

Treat your ingredients with care...

Pancetta — For a crispier texture, place the diced pancetta in the freezer for 10 minutes before cooking.
Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
Tagliatelle — If fresh tagliatelle is not available, you can use dried tagliatelle or any other long pasta of your choice.

Tips & Tricks

To achieve a silky smooth sauce, make sure to toss the pasta quickly with the egg yolk mixture while the pasta is still hot.
For added flavor, you can sprinkle some freshly grated Parmesan cheese on top of the plated dish.
If you prefer a lighter version, you can substitute the cream with low-fat milk or omit it altogether.

Serving advice

Serve the Nouvelle Cuisine Pasta Carbonara as a main course accompanied by a fresh green salad and crusty bread to complete the meal.

Presentation advice

For an elegant presentation, twirl the tagliatelle into a nest-like shape on each plate. Place a few crispy pancetta pieces on top and sprinkle with finely chopped chives for a pop of color.