What are the main ingredients in Bacon & Charred Tomato Carbonara?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Bacon & Charred Tomato Carbonara

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

with fresh tagliatelle pasta & hazelnuts

Hands on Time: 15 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

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

Photo of Bacon & Charred Tomato Carbonara

Serves 1

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!

Fresh Tagliatelle Pasta - 125g
Hazelnuts - 10g
Streaky Pork Bacon - 4 strips
Baby Tomatoes - 80g
Balsamic Reduction - 5ml
Butter - 50g
Grated Italian-style Hard Cheese - 50ml
Lemon Juice - 10ml
Fresh Basil - 3g

Download the Recipe

Serves 2

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!

Fresh Tagliatelle Pasta - 250g
Hazelnuts - 20g
Streaky Pork Bacon - 8 strips
Baby Tomatoes - 160g
Balsamic Reduction - 10ml
Butter - 100g
Grated Italian-style Hard Cheese - 100ml
Lemon Juice - 20ml
Fresh Basil - 5g

Download the Recipe

Serves 3

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!

Fresh Tagliatelle Pasta - 375g
Hazelnuts - 30g
Streaky Pork Bacon - 12 strips
Baby Tomatoes - 240g
Balsamic Reduction - 15ml
Butter - 150g
Grated Italian-style Hard Cheese - 150ml
Lemon Juice - 30ml
Fresh Basil - 8g

Download the Recipe

Serves 4

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!