This is somewhere between a Tagliatelle or Fettuccine Carbonara. A classic and simple recipe but oh so tasty! This recipe is in partnership with @victorinoxnorthamerica, makers of the Swiss Army knife and my beautiful Swiss Classic 8″ Chef’s Knife that is lightweight and remains perfectly sharp for all my chopping, the result of Victorinox’s proprietary steel recipe is long edge retention and ease of resharpening. Victorinox creates professional knives for the home chef, used in professional kitchens around the world – you can have the same razor-sharp blade at home, with handles designed to be most comfortable for home chefs. I am also using an @epicurean_usa cutting board for all my chopping (you have probably seen them in several of my videos). They are low maintenance durable, no knife friendly ofcourse and and dishwasher safe. I also love that they are the dual sided and nonslip. This is the Epicurean All-In-One Series cutting board in Natural.The natural look and texture comes from a paper composite material that is made in theUSA & NSF certified
The recipe is essentially fresh pasta tossed in crisp smoked bacon and bacon fat, cheese and egg until an emulsified sauce forms and is seasoned with a nice helping of black pepper and more cheese on top. It is a dish that takes skill but does not have too many ingredients. I am no professional pasta maker but if I get the chance, I will never turn down the opportunity to make fresh pasta by hand.
Taglialettelle Carbonara
Ingredients
Fresh Pasta
- 2 1/2 cups all purpose flour
- 1 teaspoon sea salt
- 4 large eggs
- 1 tablespoon olive oil
Carbonara
- 100 grams Guanciale pancetta or Smoked Bacon, cubed
- 50 grams pecorino cheese
- 50 grams parmesan
- 3 large eggs
- sea salt and freshly ground black pepper to taste
- 1 pounds of fresh pasta
Instructions
Pasta
- Place flour on a clean work surface to form a well.
- Sprinkle your salt on your flour and follow with your eggs into the well, as well as your olive oil.
- Carefully use a fork to break up your egg yolks and incorporate your eggs into your flour.
- Begin to knead the dough with your hands for about 10 minutes until everything is well combined and the dough is elastic and a bit smooth. It won’t be perfectly smooth but it should be uniform in colour.
- Cover your dough with plastic wrap and let rest for 30-40
Carbonara
- Place your small pork cubes in a pan on low heat and let the fat render. Bring heat to medium and cook, stirring periodically until your pork is nicely browned. If there is too much fat in the pan, drain until there is about 2 tablespoons of fat per serving of pasta in the pan.
- In a bowl, mix together your eggs, pecorino, parmesan and pepper to taste.
- Boil your fresh pasta and pot of salted boiling water for about 2-5 minutes depending on thickness.
- When your pasta is cooked to al dente, drain, conserving the pasta water and place in your pan with your cooked crisp bacon. Make sure the pan is warm but off the heat.
- Add your egg and cheese mixture to your pasta along with a bit of pasta water and mix vigorously until the cheese, pasta, water, eggs and pork fat is emulsified (has come together. Taste and adjust seasoning.
- Remember your pasta water that you are adding to your carbonara is salted to try not to add too much salt at any other stage until you have tasted the mixed pasta.
- Top with more cheese, black pepper and serve immediately.
