Learn how to make carbonara pasta – the way Italians have for centuries! You may be surprised to see a beautifully silky sauce created from fresh egg yolk & melted butter, which will coat al dente strands of tagliatelle. Dotted with salty bacon, topped with balsamic tomatoes, toasted hazelnuts & peppery fresh basil.
Bacon & Charred Tomato Carbonara
Bacon & Charred Tomato Carbonara
with fresh tagliatelle pasta & hazelnuts
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Reduction
- Butter
- Fresh Basil
- Fresh Tagliatelle Pasta
- Grated Italian-style Hard Cheese
- Hazelnuts
- Lemon Juice
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER WITH BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving the bacon fat behind in the pan, drain on paper towel and roughly chop.
BALSAMIC BABY TOMATOES
Return the pan with the bacon fat to medium heat. When hot, char the rinsed baby tomatoes until blistered, 3-4 minutes. In the final minute, baste with the balsamic reduction and seasoning. Remove from the pan and set aside.
AUTHENTIC CARBONARA SAUCE
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, and the chopped bacon. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
ITALY ON A PLATE
Dish up the carbonara pasta and top with the balsamic charred tomatoes. Sprinkle over the remaining cheese. Garnish with the toasted nuts, the torn basil and drizzle with lemon juice (to taste). Give a final crack of black pepper. Amazing work, Chef!
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER WITH BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving the bacon fat behind in the pan, drain on paper towel and roughly chop.
BALSAMIC BABY TOMATOES
Return the pan with the bacon fat to medium heat. When hot, char the rinsed baby tomatoes until blistered, 3-4 minutes. In the final minute, baste with the balsamic reduction and seasoning. Remove from the pan and set aside.
AUTHENTIC CARBONARA SAUCE
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, and the chopped bacon. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
ITALY ON A PLATE
Dish up the carbonara pasta and top with the balsamic charred tomatoes. Sprinkle over the remaining cheese. Garnish with the toasted nuts, the torn basil and drizzle with lemon juice (to taste). Give a final crack of black pepper. Amazing work, Chef!
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER WITH BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving the bacon fat behind in the pan, drain on paper towel and roughly chop.
BALSAMIC BABY TOMATOES
Return the pan with the bacon fat to medium heat. When hot, char the rinsed baby tomatoes until blistered, 5-6 minutes. In the final minute, baste with the balsamic reduction and seasoning. Remove from the pan and set aside.
AUTHENTIC CARBONARA SAUCE
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 3 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, and the chopped bacon. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
ITALY ON A PLATE
Dish up the carbonara pasta and top with the balsamic charred tomatoes. Sprinkle over the remaining cheese. Garnish with the toasted nuts, the torn basil and drizzle with lemon juice (to taste). Give a final crack of black pepper. Amazing work, Chef!
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER WITH BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving the bacon fat behind in the pan, drain on paper towel and roughly chop.
BALSAMIC BABY TOMATOES
Return the pan with the bacon fat to medium heat. When hot, char the rinsed baby tomatoes until blistered, 5-6 minutes. In the final minute, baste with the balsamic reduction and seasoning. Remove from the pan and set aside.
AUTHENTIC CARBONARA SAUCE
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 4 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, and the chopped bacon. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
ITALY ON A PLATE
Dish up the carbonara pasta and top with the balsamic charred tomatoes. Sprinkle over the remaining cheese. Garnish with the toasted nuts, the torn basil and drizzle with lemon juice (to taste). Give a final crack of black pepper. Amazing work, Chef!
Frequently Asked Questions
What is the preparation time for Bacon & Charred Tomato Carbonara?
The preparation time for Bacon & Charred Tomato Carbonara with fresh tagliatelle pasta & hazelnuts is between 15 and 35 minutes.
What is the total time required to make Bacon & Charred Tomato Carbonara with fresh tagliatelle pasta & hazelnuts?
The total time required to make Bacon & Charred Tomato Carbonara with fresh tagliatelle pasta & hazelnuts is between 25 and 45 minutes.
How many servings does Bacon & Charred Tomato Carbonara provide?
4 servings
What are the main ingredients in Bacon & Charred Tomato Carbonara?
Baby Tomatoes, Balsamic Reduction, Butter, Fresh Basil, Fresh Tagliatelle Pasta, Grated Italian-style Hard Cheese, Hazelnuts, Lemon Juice, Streaky Pork Bacon
What is the nutritional information of Bacon & Charred Tomato Carbonara?
Calories: 1305, Carbs: 74 grams, Fat: grams, Protein: 49.4 grams, Sugar: 7.7 grams, Salt: 1748 grams
How do I prepare Bacon & Charred Tomato Carbonara?
ITALY ON A PLATE: Dish up the carbonara pasta and top with the balsamic charred tomatoes. Sprinkle over the remaining cheese. Garnish with the toasted nuts, the torn basil and drizzle with lemon juice (to taste). Give a final crack of black pepper. Amazing work, Chef! AUTHENTIC CARBONARA SAUCE: Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, and the chopped bacon. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary. BALSAMIC BABY TOMATOES: Return the pan with the bacon fat to medium heat. When hot, char the rinsed baby tomatoes until blistered, 3-4 minutes. In the final minute, baste with the balsamic reduction and seasoning. Remove from the pan and set aside. BETTER WITH BACON: Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving the bacon fat behind in the pan, drain on paper towel and roughly chop. CHOP-CHOP: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Bacon & Charred Tomato Carbonara?
Baby Tomatoes, Balsamic Reduction, Butter, Fresh Basil, Fresh Tagliatelle Pasta, Grated Italian-style Hard Cheese, Hazelnuts, Lemon Juice, Streaky Pork Bacon
How many calories does Bacon & Charred Tomato Carbonara have?
1305 calories
How much fat content does Bacon & Charred Tomato Carbonara have?
grams
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