Tagliatelle Carbonara with Prosciutto


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 1 tablespoon extra virgin olive oil
  • 300g/11oz prosciutto, cut into 1cm/½ inch wide strips
  • 100g/oz unsalted butter
  • 150ml/5fl oz white wine
  • 6 egg yolks
  • 50g/2oz Parmesan cheese, grated, plus extra for serving
  • 50g/2oz aged pecorino cheese, grated
  • Salt and freshly ground black pepper
  • 350g/12oz dried egg tagliatelle


Heat the olive oil in a thick-bottomed pan. Add two-thirds of the prosciutto and fry briefly, then add half the butter and all the wine. Simmer for 2—3 minutes.

Mix the egg yolks with the cheeses and season with salt and pepper. Cook the pasta in salted boiling water until al dente, then drain, reserving a few tablespoons of the pasta water to add if the sauce is too thick. Add the pasta to the prosciutto, then stir in the egg mixture, letting the heat of the pasta cook the egg. Stir in the remaining prosciutto and serve sprinkled with Parmesan.