Ok, not everyone has a Pasta Maker. But everyone SHOULD HAVE! Since we invested a whole $25 in our Pasta Maker 1 month ago, we have used it once a week every week since. My personal favourite is Spaghetti, thus the reason I have included it in this recipe. If you don’t have a Pasta Maker (buy one!!), that’s ok too. This recipe works just as well with purchased pasta, you’re just not going to have as much fun as if you were making your own. Ok. No more about the pasta maker. I promise. As for the Carbonara in this recipe, you will notice there are no onions and no cream. Traditional Italian Carbonara does not include onions or cream. So for this recipe, neither do we.
Preparation Time: 1 hour (for the Homemade Pasta), otherwise, no prep.
Cooking Time: 15 mins
Ingredients (Serves 4):
300g All Purpose Flour
100g Shredded Parmesan
Mix the flour and 3 eggs in a large mixing bowl with your hands into a dough. Roll out the dough until it is slightly thicker than your preferred end result for your pasta. Cut the dough as many times as you need so that you are just placing fairly narrow strips into the pasta maker at one time. Enjoy making your pasta. When you have all the pasta cut, set it on a chopping board, mix with some more flour and then leave to dry at room temperature for approximately 1 hour.
Bring a big pot of water to the boil and once it’s ready, drop in your pasta. Take care not to let your pasta stick to the base of the pot. Stir regularly.
Whilst the pasta is cooking, cook off the pancetta in olive oil in a hot pan.
Whisk 2 eggs plus one extra egg yolk combined with half the parmesan in a bowl.
When the pasta is cooked al dente, drain it of water and bring to the frying pan of pancetta. Cut the gas to the frying pan. Mix the pasta and pancetta with each other and then add the egg and parmesan (the carbonara sauce). Continue to mix together for about 30 seconds and then serve, sprinkling the rest of the parmesan over the dish.
Bon Appetit! Or rather, Buon Appetito!!