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, which allows the tagliatelle to be served both hot and cold without compromising its consistency. The pancetta adds a smoky, 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.