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Bacon and Parmesan Tagliatelle Carbonara

Today, we celebrate Italian tradition and modern innovation with our recipe for Bacon and Parmesan Tagliatelle Carbonara, a unique proposal that highlights the use of our flagship product: Gelbinder.

The history of tagliatelle dates back to the Emilia-Romagna region of Italy, where this long, flat pasta has been a mainstay in the kitchen for centuries. Its name comes from the Italian verb “tagliare”, which means to cut, reflecting the artisanal technique of cutting the dough into thin strips. Traditionally, tagliatelle is served with sauces such as the classic carbonara, which combines bacon, egg and Parmesan.

A taglitelle without compromising consistency

In this recipe, our chefs have decided to use Gelbinder, a gelling agent that transforms the texture of the pasta. Gelbinder is known for its ability to form a thermo-irreversible gel, allowing the tagliatelle to be served both cold and hot without compromising its consistency. The pancetta provides a smoky and salty flavor, while the Parmesan adds depth and richness.

This feature opens up a world of possibilities in the presentation and serving of dishes, allowing chefs to experiment with new shapes and temperatures.

Bacon and Parmesan Tagliatelle Carbonara

Selecting Gelbinder as a texturizing agent allows us to serve the tagliatelle both hot and cold without compromising its consistency.

Ingredients

Main dish: Bacon and Parmesan Tagliatelle Carbonara
- 100g -
  Pancetta and Parmesan Tagliatelle
- 40g -
  Egg yolk
- 20g -
  Parmesan cheese
- 0,5g -
  Black pepper
- 40g -
  Cured bacon
- 10g -
  Water
Pancetta and Parmesan Tagliatelle
- 20g - Gelbinder
- 40g - Maltodextrin
- 500g -
  Bacon and parmesan stock
Bacon and parmesan stock
- 120g -
  Cured bacon
- 70g -
  Parmesan cheese
- 700g -
  Water

Prepared by

Pancetta and Parmesan Tagliatelle
1. Mix the stock with the Gelbinder and maltodextrin previously mixed.
2. Blend well for 1 minute and spread on a 30x15 cm tray.
3. Let cool overnight in the fridge and cut into tagliatelle shape.
Bacon and parmesan stock
1. Cut the cured bacon into small cubes and sauté for 10 minutes at medium heat unti l it’s very crispy.
2. Cover it with the water, add the grated parmesan and let reduce at a very low heat until 800 ml of stock are obtained.
3. Strain and let cool to decant the fat.
4. Remove the fat.
5. Preserve at 4 °C for 3 days maximum.
Main dish: Bacon and Parmesan Tagliatelle Carbonara
1. Cut the tagliatelle and reserve.
2. In a bowl, mix the egg yolk and grated parmesan, seasoning with pepper, and add the water.
3. Heat in a bain-marie at 65 °C unti l it takes on a texture, without curdling. Add the tagliatelle and mix well.
4. Cut the bacon into cubes and sweat in a frying pan until it is crispy.
5. Arrange the tagliatelle in the shape of a nest on a plate, sprinkle with grated Parmesan and a little pepper.
6. Finish with crispy bacon.