Tortiglioni alla carbonara. A good plate of pasta is always such a welcome dinner at our house. My son loves tomato sauce and only wants tomato sauce with his pasta. On the other hand, I have a liking for sauces.
It is obvious who won the debate last night as we did enjoy a great plate of Tortiglioni alla Carbonara.
The bacon is gently cooked with the onion until the onion is translucent. By sweating the onion all the flavor is embedded in the bacon. Adding white wine, not only will scrape the bits of bacon, it will intensify the onion bacon mixture. A must staple on every kitchens.
Taste before adding salt to the sauce as the parmiggiano reggiano is already a bit salted.
A nice side salad, vanilla ice cream with a cookie was perfect.
Tortiglioni alla Carbonara - An Italian Tradition
- 1 pound pasta 1 pound tortiglioni pasta
- 1 yellow onion 1 small sliced in small pieces yellow onion
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 7 ounces bacon 6 to 8 ounces, cut into strips bacon
- 0.5 cup white wine 1/2 cup white wine
- 2 eggs 2 egg(s)
- 3 tbsps Parmiggiano Reggiano 3 tablespoons of Parmiggiano Reggiano
- In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the wine. Lower the heat and let it cook for a couple of minutes. In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
- Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-wine sauce and mix well. Serve hot.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram