Tagliatelle Carbonara pasta is the dish of Italian cuisine. Made of Bacon, cream, Parmesan cheese, egg yolk, and garlic. Tagliatelle is the flat pasta, the traditional ratio is one egg to one hundred grams of flour.

Tagliatelle carbonara’s name emanates from Italian words, It is the collective for all kinds of noodles. Most of the pasta is made from Durum wheat, which requires a longer cooking time than a more frugal pasta.

Carbonara sauce was first made by the Romans in the 1800s, which they called “Alla carbonara” or “in the Roman style.”

This carbonara sauce was originally made with bacon, eggs, and cheese.

When pasta (tagliatelle) became more widely available in Italy it was added as a side dish to this dish and became known as Carbonara Pasta.

 Pasta names differ in their own shape and size, like Penne, farfalle, fusilli are virtually the same, buts it’s different only shape. Some examples of flat kinds of pasta…Lasagna, tagliatelle, and Fettuccine. Spaghetti meatball is one of the most popular pasta dishes in food cuisine.

Know about Tagliatelle carbonara...

Carbonara sauce is typically made with bacon, eggs, cheese, and pasta. It can also include cream or whole milk for a more creamy taste with the consistency of the cream sauce. It might also contain other ingredients like garlic, shallots, or lemon zest.

These key ingredients are mixed together for a creamy sauce that coats the tagliatelle carbonara nicely. Carbonara pasta dishes are typically served with grated Pecorino Romano or Parmesan cheese on top of spaghetti or another type of long flat spaghetti.

Tagliatelle carbonara pasta—indulgent and dainty, yet so facile! Pasta carbonara takes only 25 min to start to culminate! Learn how to make carbonara sauce with bacon or cream and Parmesan.

The Italian spaghetti pasta, and Tagliatelle carbonara most common dishes and are popularly used by Italian people but fettuccine, penne, linguine, and rigatoni are also used.

Cheese is the most important element in Italian cuisine, usually, Pecorino Romano and Parmigiana-Reggiano cheese are used in pasta dishes.

My story when I made carbonara sauce

Pasta plating

When I commenced my career in the hospitality industry as a chef, that time I never make any carbonara recipes. I kenned about the cuisine and theory of this recipe and I never tasted it.

Affirmative, it was astonishing when the first time I made tagliatelle carbonara with the guidance of my ex-chef and I checked myself. He edified me what is the right ratio of carbonara recipe.

But nowadays I have been recommending it to people, who loved pasta. For which it is facile to make it has more nutrients than other pasta dishes. Because they customarily make cheesy for any dish of pasta.



Coated with the mixture of egg yolk, cheese, and cream

Recipe by Biraj Kumar
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Cooking time




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  • 2 cup Blanched tagliatelle

  • 3 no Egg yolk

  • 1 cup Cooking cream

  • 1 cup Grated parmesan

  • 1 tbsp Chopped garlic

  • 1 tbsp Unsalted butter

  • 1 tbsp Olive oil

  • 3 no Bacon strips

  • Salt, crushed pepper as required

  • Dried Oregano

  • Chopped parsley


  • In a heavy saucepan, bring the water and boil it with little a bit of salt. Add tagliatelle pasta and stir gently, boil for 4-6 minutes, make sure pasta must be al dente.

  • Remove from fire and strain it.
  • In a small mixing bowl, put the egg yolk, cooking cream, parmesan cheese, and little parsley beat well by a fork with just put little crushed black pepper.
  • Dice the bacon slices.

  • Heat olive oil over medium heat add chopped garlic and stir it, make sure it should not be brown.

    Then add diced bacon and stir until cook, add tagliatelle pasta, stir it for a couple of minutes with the seasoning salt, pepper, and oregano.
  • Add a  little butter, over pour egg yolk and cream mixture, stir quickly for 1 minute if you cook more the egg mixture will curdle so just stir it and serve immediately.
  • Serve with garlic bread, garnish with Parmesan shaving, and fried basil.

Nutrition Facts

2 servings per container

Serving Size2 servings

  • Amount Per ServingCalories245
  • % Daily Value *
  • Total Fat 17.4g 27%
    • Saturated Fat 7.5g 38%
  • Sodium 130mg 6%
  • Total Carbohydrate 15.6g 6%
    • Dietary Fiber .6g 3%
    • Sugars 1g
  • Protein 6.3g 13%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.