Fresh Pasta Tagliatelle Carbonara
Featured Italian style Recipes

Fresh Pasta Tagliatelle Carbonara

Next up after making my Nigerian chin-chin was Fresh Pasta. I made my fresh pasta with the same machine I used for the chin-chin recipe, which is just awesome. The tagliatelle was my immediate choice, honestly because I was craving tagliatelle carbonara. If you want the good ole spaghetti carbonara, you can find that here.

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I could pretend that I know the A-Z of pasta making, especially as I’m a chef by profession but I don’t. Being a chef is a continuous process of learning, experimenting and practising. I know the basics of pasta making but never have I made fresh pasta with semolina flour. Making pasta with semolina flour is quite common in regions of Italy and also outside Italy. However, my personal experience with semolina is that of “swallow”, popularly used in Nigeria, eaten with soups and sauces. One thing I can tell you is that Tagliatelle is commonly mistaken for Fettuccine. Fettuccine is only just a bit narrower than Tagliatelle but who measures their pasta when eating? Not me! So if you want to call it a fettuccine, I won’t judge you.

For this recipe, I used a mix of regular wheat flour and semolina flour. My reasoning here was to reduce the risk of messing it up or having to knead the dough longer than I would like to. Well, only the former was a success, but it was hard work of kneading getting the dough together. That’s not very obvious when you watch the video recipe on youtube but that is the magic of production. The written recipe that follows, however, is my conclusion after several trials.

Here is the recipe

Fresh Pasta Tagliatelle Carbonara

Fresh Pasta Tagliatelle Carbonara with Semolina Flour

Immaculate Ruému
Tasty homemade tagliatelle carbonara. For once, twice or more, experience making your own fresh pasta from start to finish.
5 from 14 votes
Course Main Course
Cuisine Italian


For the fresh pasta (Tagliatelle):

    1 1/2 cup all-purpose flour

      1 cup Semolina flour

        1 tsp salt

          3 eggs

            1/2 cup olive oil

              For the carbonara:

                240g Bacon (Guanciale)

                  2 eggs

                    1 egg yolk

                      1/4 cup grated parmesan cheese

                        black pepper


                          • Pour all purpose flour, semolina flour and salt unto a clean surface. Gently mix together ans create a hole in the middle, just like a well.
                          • Pour olive oil into the well, also break the eggs into the same well eggs, discarding the shells ofcourse (you can add all 3 eggs now, unlike as shown in the vrecipe ideo which was my first attempt.)
                          • Knead with your hands until it all comes together (this is the only difficult process and you can add a few drops of water if its too difficult), this will take between 10 to 20 minutes depends on your own strength.
                          • After kneading you should have a smooth dough (but just like the video it's ok if the dough doesn't come out smooth at your first attempt).
                          • Wrap the dough in cling film (plastic wrap) and place in the refrigerator for at least 1 hour (you can also leave it in overnight and make your pasta whenever you want)
                          • Remove the dough from the fridge then cut into small pieces and mould into balls. Set one the balls aside and cover with a plastic wrap at all times.
                          • Taking each ball at a time, sprinkle some flour unto your work surface, then use a rolling pin roll out into a thick sheet (flat enough to fit into the pasta machine).
                          • Sprinkle with a bit more flour, then transfer the sheet unto the base roller of the pasta machine.
                          • Now, start rolling (laminating) with the pasta machine, starting from the thickest setting '0'. Then repeat and change the roller setting each time from 0 to 5 at each roll. 0 being a thick pasta and 5 being a really thin pasta.
                          • Now transfer the rolled pasta sheet to the cutting attachment. The medium cutting attachment is what you should be using, not the tiny spaghetti-like one.
                          • Repeat the 3 previous steps for the entire dough (you can also store in the refrigerator for future use).
                          • Roll each sheet out completely and you now have your tagliatelle. Repeat the 5 previous steps, place the tagliatelle on a tray and sprinkle with some semolina flour (so they don't stick together).

                          For the carbonara:

                          • Break the eggs into a deep bowl, add some black pepper and salt. Also, add the grated Parmesan cheese. whisk all together and set aside.
                          • Place a pan over medium heat and toss in the guanciale. Stir with a spoon, then turn the heat low and allow to fry in its fat
                          • In the meantime, Put a deep pot filled with water over high heat, add salt and let the water start boil.
                          • Carefully place the tagliatelle into the hot water, give it a quick stir then allow to cook for 3 minutes or until al dente (Note that fresh pasta is delicate, it's always best not to overcook it (even dry pasta) or it will just become a pile of mush)
                          • Turn the heat off from the pot and carefully transfer the pasta from the hot water into the pan of guanciale (which should now be caramelised.)
                          • Now also turn the heat off from the pan and carefully stir the pasta together with the guanciale.
                          • With a cooking tong or pasta ladle in one hand, use the other hand to pour in the egg and parmesan mixture and stir. Do not let the eggs settle, stir immediately so the eggs don't scramble, but not roughly so the pasta doesn't break.
                          • You should now have a glistening and creamy pan of tagliatelle Carbonara. Serve whilst still warm.


                          Keyword: carbonara, italian food, pasta, tagliatelle
                          Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

                          AboutImmaculate Ruému

                          A multifaceted food enthusiast. Michelin trained Chef, Published Food Writer and Recipe Developer with a passion for Nigerian and Italian cuisines and the fusion of both. A traveller on the food path to breaking global culinary boundaries.


                          1. 5 stars
                            I’d never made homemade pasta prior to this, but thanks to your pictures and directions, it felt like I actually knew what I was doing! Thank you for this!!

                          2. 5 stars
                            I honestly didn’t know pasta was so easy to make at home. Your recipe encouraged me to try and I have to say – I love the results.

                            1. Homemade pasta takes any dish up a notch! Thank you for trying it and with beef sounds great!

                          3. 5 stars
                            I can totally relate to craving a good pasta dish! So glad to have found this carbonara recipe because it most certainly satisfied my craving.

                          4. 5 stars
                            I loveee this pasta recipe! It was so fun to make and turned out perfect! Thank you for the amazing recipe!

                            1. I’m glad my recipe helped you overcome your fears of making pasta! Thank you and I’m excited for you!

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