Nate’s Mature Carbonara Recipe


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Carbonara is up there in the running of my favourite meals, I mean who doesn’t love those bacony and cheesy taste eh? My version puts a few twists on the classic but it’s really good.

What ingredients will I need?

For 2 people this is what you will need:
Tagliatelle pasta (4-5 balls)
1 – 1.5 cups of whole milk (i’m using unhomogenised milk, you could also use cream here)
2 eggs
A few sprinkles of garlic granules
Grated parmigiano reggiano (for that mature taste, use 6 table spoons in the sauce and some for sprinkling when serving)
4 rashers of pancetta
Mozzarella (a few table spoons)

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Great i’ve got the ingredients, what do I need to do?

It’s a quick dish but the pasta cooking is going to be the longest part, so we will start there, start by putting the tagliatelle in a saucepan of water and boil at a medium-high heat. While that starts to cook we can make our sauce, put the milk, eggs, garlic granules and parmigiano reggiano in a mixing bowl and mix well until no bits of yolk showing and no lumps.


Now that the sauce is made we’ll sort out cooking the pancetta, we do not want to brown it off we just want to cook it, I find placing it on a baking tin and placing in the oven at 200C between 5-10 minutes should do it.


Once the bacon is cooked your pasta should be ready too, so drain the pasta off and place in a cooking dish. Then use kitchen scissors to cut up the pancetta. Next up pour the sauce over the top and then mix everything together nicely. Finish by place a couple of handfuls of mozzarella on top and place in the oven for 200C for 15 minutes.


After 15 minutes take the dish out of the oven, then mix the melted mozzarella into the rest of the pasta.


And that’s it you’re ready to serve, hooray!


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