Smoked tagliatelle with Carbonara

You will need

4 servings

280g Smoked Tagliatelle
200g Guanciale
140g finely grated Pecorino
3 egg yolks
Black pepper


Step 1

Cut the guanciale into half-cm thick slices, remove the rind and cut into strips. In a hot frying pan, brown the guanciale over a medium heat for 10 minutes, stirring often to prevent burning. Once golden brown, remove the guanciale and set aside.

Step 2

In a bowl, mix the egg yolks with the pecorino cheese, adding one or two tablespoons of the guanciale fat.

Step 3

Cook smoked tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle and add it to the pan. Toss for a few seconds.

Step 4

Remove the pan from the heat. Add the egg and Pecorino mixture. Add the guanciale and toss the tagliatelle by adjusting the consistency with cooking water.

Step 5

Season with ground black pepper and serve.

Atavi Sourdough

SOURDOUGH reveals all the taste and aromas of fresh baked bread stirred with a pinch of sourness, to bring a whole new sensory dimension to the art of pasta

Atavi Smoked

SMOKED enhanced by imbuing roasted wheat with the fumes of wine canes for a smoky taste profile that brings a whole new sensory dimension to the art of pasta

Atavi Umami

UMAMI unlocks the rich complexity from 40 hours of Koji fermentation to reveal earthy notes of miso, mushroom and macadamia nuts, bringing a new sensory dimension to the art of pasta