The other night Himself declared, that he fancied Tartiflette for Dinner, everyone else pulled a face! Maybe in the winter but not in the middle of a summer heatwave.
Heatwave finally left and here in the mountains it is definitely cooler, but still not tartiflette weather. The compromise was Tagliatelle Carbonara. He was determined to make his pasta, and actually has become quite a Dab Hand at it and can almost remember the proportions without looking it up! ( unlike our 10 year old grandson who can now make Crêpe without blinking an eyelid).
I had to quickly do some research and devised a recipe which used the ingredients we had to hand. Consequently, we made pasta using regular flour and not Pasta flour, but to be honest it turned out pretty well !
- 300 Grms pancetta or lardons
- 7 large egg yolks, plus one extra egg
- About a pound of pasta, Tagliatelle, spaghetti or whatever pasta takes your fancy
- Salt to taste
- Spoonful of olive oil
- Cup of grated pecorino or Parmesan Cheese
- Some freshly ground black pepper
- Sauté the lardons or pancetta until the fat has rendered and slightly brown, but do not over cook.
- Drain in a sieve but keep the drippings.
- .Put the egg yolks and extra egg to a bowl and beat to blend.
- Cook the pasta in salted boiling water until al Dente. Test by trying between finger nails, if it cuts then it is ready, again do not over cook!
- Drain and keep a cup of the cooking liquid.
- Add immediately the pasta to the eggs with 1/2 of the cooking liquid and drippings. Using something like salad servers, toss thoroughly , to mix well add the cheese in batches and toss well, so that it will melt. Add some black pepper toss until the sauce thickens.14. Divide between four bowls, making sure that everyone gets their fair share of bacon/ lardons. Garnish with some more cheese.
Needless to say it is fairly high in calories and normally I don’t eat any kind of Pasta, and I didn’t this time either, but I did have a taste, before I ate yet another salad!