Carbonara – tray

Tagliatelle (A10) – 300 g (6 nestjes)
Carbonara sauce (H8) – 150 g
Grated Parmesan – 20 g
Fried bacon – 15 g
Freshly ground pepper (to taste)

1. Arrange the tagliatelle nests on a perforated GN and heat them for 2 minutes at 100°C with 100% steam.
2. Place the GN in a cold room to cool down the pasta. This step is only necessary to quickly thaw the pasta and to separate the strings, which allows a more careful dressing.
3. Arrange the cooled tagliatelle in a tray and add the cold carbonara sauce in the middle.
4. Decorate with the fried bacon, freshly ground pepper and grated Parmesan.
5. Close the tray with a lid or foil.

It is entirely possible to place the frozen tagliatelle nests in a tray and to top them with cold sauce.
However, this may cause a slightly less attractive appearance. It’s up to you to choose what suits you best.