Carbonara tagliatelle Ingredients: 1 box of - natural bacon (200g) - 1 sachet of - grated Gruyere cheese - 1- brick of liquid crème fraîche - 300 g of - fresh tagliatelle - 1 handful of - frozen or canned button mushrooms - 4- egg yolks.
Utensils: 1 frying pan - 1 grater - 1 wooden spoon - 1 saucepan - 1 plate -
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Put 1.5 liters of salted water to boil.
Phase 2
In a pan, heat the bacon and mushrooms over high heat, without fat.
Phase 3
When the contents of the pan are golden brown, add the crème fraîche.
Phase 4
When the crème fraîche is boiling, turn off the heat and add the grated cheese; stir.
Phase 5
Cook the pasta in a pan of boiling salted water for the time indicated on the package.
Phase 6
Drain the pasta, arrange it on 4 plates, then pour the sauce on top.
Phase 7
Decorate with 1 egg yolk per plate, presenting it in half an eggshell in the center of the plate.
Phase 8
Serve immediately. Guaranteed success, word of a not-rich student!
Utensils: 1 frying pan - 1 grater - 1 wooden spoon - 1 saucepan - 1 plate -
Total time:
20 min
Preparation:
10 min -
Cooking:
10 min
Phase 1
Put 1.5 liters of salted water to boil.
Phase 2
In a pan, heat the bacon and mushrooms over high heat, without fat.
Phase 3
When the contents of the pan are golden brown, add the crème fraîche.
Phase 4
When the crème fraîche is boiling, turn off the heat and add the grated cheese; stir.
Phase 5
Cook the pasta in a pan of boiling salted water for the time indicated on the package.
Phase 6
Drain the pasta, arrange it on 4 plates, then pour the sauce on top.
Phase 7
Decorate with 1 egg yolk per plate, presenting it in half an eggshell in the center of the plate.
Phase 8
Serve immediately. Guaranteed success, word of a not-rich student!