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Atavi's Smoked Tagliatelle Carbonara

Atavi's Smoked Tagliatelle Carbonara

Next time you make a quick carbonara, shake things up by swapping your usual wheat pasta for Atavi’s Smoked Tagliatelle. Born from a creative collaboration with the mastermind of modern cuisine, chef Albert Adrià, Atavi is a sponsor of the National Geographic Traveller (UK) Food Festival on 20-21 July 2024. 


  • 280g Smoked Tagliatelle
  • 200g Guanciale
  • 140g finely grated Pecorino
  • 3 egg yolks
  • Salt
  • Black pepper

4 servings


Step 1
Cut the guanciale into half-cm thick slices, remove the rind and cut into strips. In a hot frying pan, brown the guanciale over a medium heat for 10 minutes, stirring often to prevent burning. Once golden brown, remove the guanciale and set aside.

Step 2
In a bowl, mix the egg yolks with the pecorino cheese, adding one or two tablespoons of the guanciale fat.

Step 3
Cook smoked tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle and add it to the pan. Toss for a few seconds.

Step 4
Remove the pan from the heat. Add the egg and Pecorino mixture. Add the guanciale and toss the tagliatelle by adjusting the consistency with cooking water.

Step 5
Season with ground black pepper and serve.




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Sponsors of the National Geographic Traveller (UK) Food Festival 2024. Discover the full Atavi range here:



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