Silky, Cheesy, Bacony Goodness all in one simple dish. YES PLEASE! This is one of those Italian pastas that you can literally whip up in minutes unless you want to take the added step of making handmade pasta. Which I highly recommend!
Pictured: Handmade Pasta Carbonara with Fettuccine and Bacon
Carbonara Recipe
Ingredients:
2 Eggs plus 1 egg yolk
5-6 Strips of Bacon or a 1/2" Slice of Pancetta; diced
1/2 Cup Freshly Grated Parmesan Cheese (plus more for garnish)
Salt & Coarse Black Pepper
1/2 lb. Dried Spaghetti or Fettuccine (OR Fresh Pasta Recipe Included below)
In a skillet on medium high heat, cook your bacon or pancetta. You want to render the fat but not make it too crispy. Once cooked, remove with slotted spoon on to a plate with a paper towel and set aside.
In a large pot, bring 6 cups of water to a rolling boil and generously sat with at least 1-2 tablespoons of salt. Cook pasta as directed to al dente texture.
Reserve 1 Cup of the Pasta Cooking Liquid
In a large mixing bowl, whisk together the eggs, egg yolk and parmesan cheese.
Add your cooked pasta and bacon to the bowl with the eggs & cheese and stir consistently until eggs are cooked and pasta is well coated. You can add the reserved pasta water gradually until sauce reaches a smooth, creamy sauce.
Serve immediately and garnish with more parmesan cheese and black pepper.
Pictured: Handmade Pasta Carbonara
Making Fresh Pasta is hands down one of the most rewarding experiences in the kitchen. It seems intimidating but in reality its so forgiving and it makes most pasta dishes a 100x better. I am a strong believer that certain dishes require a certain noodle and that sometimes dried pasta is the way to go. Carbonara though, Fresh is best!
Pictured: Fresh Pasta Dough Rolled
Fresh Pasta Recipe
Ingredients:
3 Large Eggs
1 1/2 Cup Flour
Salt
Water
In your standing mixer with the dough hook attachment, add flour and 1/2 teaspoon of salt.
Whisk your eggs in a small bowl and add them to the flour in the mixer until dough forms. Its okay if it seems dry or shaggy.
On a floured pastry board or counter, knead the dough until you get a smooth, elastic feeling dough. This is where the water comes in. You can add 1 teaspoon at a time if it seems too dry until you get the consistency needed.
Let rest for at least 30 minutes with a damp towel over top.
Roll out & cut into desired pasta.
Pictured: Fresh Cut Fettuccine
Please share your feedback on this recipe in the comments and be sure to post on my social media pages using #alliesfeast I Cant wait to hear how you like it!!
-Alexandra
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