Tagliatelli with scampis alla rosso
Standard
Serve hot
Tagliatelle Carbonara
Very easy
Serve hot
Print recipe
Ingredients
- Tagliatelle (ref. A10) - 300 g (6 nests)
- Carbonara sauce (ref. H8) - 130 g
- Pancetta (cubes) - 80 g
- Parmesan shavings (topping) - 15 g
- Salt and pepper
Preparation
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Ingredients
- Tagliatelle (ref. A10) - 300 g (6 nests)
- Carbonara sauce (ref. H8) - 130 g
- Pancetta (cubes) - 80 g
- Parmesan shavings (topping) - 15 g
- Salt and pepper
Tagliatelle Carbonara
Preparation
Fry the diced pancetta until golden brown in a pan without adding fat. Save the pancetta.
Reheat the pasta in lightly salted boiling water for 75 seconds and drain. Add the tagliatelle to the fried pancetta in the pan, along with the sauce and mix everything together. Adjust the seasoning if necessary.
Arrange everything nicely in a warm deep plate, decorate with the pancetta cubes and the Parmesan shavings.