Recipe: Coffee Carbonara Tagliatelle

Ingredients

– 5 shots of espresso
– 500g fresh tagliatelle
– 2 onions
– 150g pancetta
– 3 egg yolks
– 50g parsley
– 100ml heavy cream
– 20g grated Parmesan (optional)
– 3 tbsps olive oil
– pepper to taste

Method

(step by step instructions further down)

Bring a large saucepan of salted water to the boil in preparation for the tagliatelle. Meanwhile, remove any hard rind from the pancetta and finely chop the meat into slices. Set aside. Finely chop the parsley and onions separately and set aside. Heat a large pan with three tablespoons of olive oil and sauté the onions until brown. Add the chopped pancetta and sauté for 2 more minutes. In a bowl, whisk the egg yolks with salt and pepper. Set aside.

Add all the espresso to the onions and pancetta and leave on a low heat for 5 minutes until it becomes light and creamy.

While that time, place the tagliatelle in the large pan of salted boiling water. When al dente (follow instructions), pour out the water and place the tagliatelle in with the espresso, onions and pancetta. Remove from heat and add the egg yolks while whisking quickly. Add the cream and whisk until creamy and glossy. Serve with chopped parsley, grated parmesan and a twist of pepper.

Serves: 4
Easy
Time: 20 minutes

Deutsche Version

Zutaten

– 5 Espressi
– 500 g frische Tagliatelle
– 2 Zwiebeln
– 150 g Pancetta
– 3 Eigelb
– 50 g Petersilie
– 100 ml Sahne
– Olivenöl
– Pfeffer zum Abschmecken

Deutsche Version

Kochanleitung

– Salzwasser in einem großen Topf zum Kochen bringen
– in dieser Zeit die harte Haut vom Pancetta entfernen und das Fleisch klein schneiden. Beiseite legen
– Petersilie hacken, beiseite stellen
– Zwiebeln in kleine Würfel schneiden
– in einer Bratpfanne 3 Esslöffel Olivenöl erhitzen. Zwiebeln darin anbraten, bis sie braun sind
– geschnittener Pancetta beifügen und 2 Minuten mitbraten
– in einer Schüssel Eier verquirlen und mit Salz und Pfeffer würzen. Beiseite stellen
– Espressi zu Zwiebeln und Pancetta geben und bei schwacher Hitze köcheln lassen bis das Ganze leicht cremig ist.
– Die Teigwaren im kochenden Salzwasser al dente kochen. Das Wasser ableeren und die Teigwaren zur Espressi-Pancetta-Mischung geben. Die Pfanne vom Herd nehmen und zuerst die Eier und danach die Sahne unterrühren.

– Mit gehackter Petersilie, geriebenem Parmesan und wenig Pfeffer aus der Mühle servieren

Ergibt 4 Portionen
leicht
Zubereitungszeit: 20 Minuten

Let’s start, step by step!

Kaffee Rezept: Coffee Carbonara Tagliatelle. CafCaf.de – Kaffee & Blog, Kaffeeblog

Bring a large saucepan of salted water to the boil in preparation for the tagliatelle. Meanwhile, remove any hard rind from the pancetta and finely chop the meat into slices. Set aside.

2. Finely chop the parsley and onions separately and set aside. Heat a large pan with three tablespoons of olive oil and sauté the onions until brown. Add the chopped pancetta and sauté for 2 more minutes. In a bowl, whisk the egg yolks with salt and pepper. Set aside.

How to get the perfect Espresso?

Deutsche Version zur perfekten Espresso-Extraktion: Hier klicken

3. Add all the espresso to the onions and pancetta and leave on a low heat for 5 minutes until it becomes light and creamy.

4. While that time, place the tagliatelle in the large pan of salted boiling water. When al dente (follow instructions), pour out the water and place the tagliatelle in with the espresso, onions and pancetta.

5. Remove from heat and add the egg yolks while whisking quickly. Add the cream and whisk until creamy and glossy. Serve with chopped parsley, grated parmesan and a twist of pepper.