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. 

INGREDIENTS:

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

4 servings

PREPARATION:

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.

 

GET TICKETS

 

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