Tagliolini Carbonara 'di Luigi', Poached Egg Recipe
Indulge in our Tagliolini Carbonara 'di Luigi', a rich and creamy pasta dish that pays homage to traditional Italian flavors. Handcrafted tagliolini is tossed in a velvety sauce made from aged pecorino and guanciale, creating a perfect balance of savory and salty. Topped with a perfectly poached egg, this dish offers a delightful richness that will elevate your dining experience. Savor every bite of this classic comfort food that feels like a warm hug on a plate.
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Ingredients
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Pasta
Sauce
For Poached Egg
Method
Cooking the Pasta
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the tagliolini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Making the Sauce
- 2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta or guanciale. Cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Combine Ingredients
In a bowl, whisk together the egg yolks, grated Parmesan cheese, and freshly ground black pepper. Mix in the cooked pancetta with its fat.
- 4
Poaching the Eggs
- 5
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Add vinegar to the water. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
Serving
- 6
Plate the Dish
Divide the tagliolini carbonara among plates, top each with a poached egg, and sprinkle additional Parmesan cheese and black pepper to taste. Serve immediately.
