Nouvelle Cuisine Pasta Carbonara

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. 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 diced pancetta over medium heat until crispy. Remove from the skillet and set aside.
3. 3.
   In a bowl, whisk together the egg yolks, grated Parmesan cheese, and cream until well combined. Set aside.
4. 4.
   In the same skillet used for the pancetta, sauté the shallot and garlic until translucent and fragrant.
5. 5.
   Add the cooked tagliatelle to the skillet and toss to coat with the shallot and garlic mixture.
6. 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. 7.
   Add the crispy pancetta back to the skillet and toss again to distribute the flavors evenly.
8. 8.
   Season with freshly ground black pepper to taste.
9. 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.