Tagliatelle alla carbonara recipe
 The River Cafe shares their comforting tagliatelle alla carbonara with plenty of butter, wine and cheese. Deluxe! 1 tbsp extra virgin olive oil300g/10½oz prosciutto slices, cut into strips 1cm/½in wide100g/3½oz unsalted butter150ml/5fl oz white wine6 free-range egg yolks50g/2oz parmesan, freshly grated, plus extra for serving50g/2oz aged pecorino, freshly gratedsalt and freshly ground black pepper 350g/12oz egg tagliatelle 1 tbsp extra virgin olive oil 300g/10½oz prosciutto slices, cut into strips 1cm/½in wide 100g/3½oz unsalted butter 150ml/5fl oz white wine 6 free-range egg yolks 50g/2oz parmesan, freshly grated, plus extra for serving 50g/2oz aged pecorino, freshly grated salt and freshly ground black pepper 350g/12oz egg tagliatelle Method Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg.Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan.