Spaghetti Carbonara: From Scratch

After almost three years in Italy, we learned a thing or two about good, simple food. We took several classes in a little, walled town called Lucca. There, we learned how to make pizza, pasta, sauces and other traditional Italian foods. Since then, we love to make pasta from scratch to celebrate special occasions, people visiting, or just when we have a taste for it. Once you've had the real deal, going back to the boxed pasta is pretty hard. To make a good quality pasta you only need four ingredients: flour, eggs, olive oil and salt. Blend it together, knead it, rest it, roll, cut and boil! Once it's cooked you'll be able to top it with whatever sauce you want. But our favorite is a good Carbonara. I'm sorry to say that America doesn't make it as well as the Italians. In America, we use a lot of cream and little egg. Obviously, some people are concerned about eating under cooked eggs, but if you give it a try, you'll find it's freakin' amazing!

Homemade Pasta Makes: 4 to 5 servings 13 ounces all-purpose flour 4 large eggs 1 1/2 teaspoons olive oil 1/2 teaspoon kosher salt 1. Place all of your ingredients in a food processor. Pulse until it resemble a bunch of tiny, little balls. 2. Pour your dough into a bowl and begin to knead and bring together the dough. Once a ball, knead just a bit more and then cover the bowl with a towel and let the dough rest for 20 minutes. 3. Meanwhile, prepare your pasta roller. You'll want to start at the largest setting and work your way down to the thinner settings. 4. Separate your pasta dough ball into 4 sections. Use a rolling pin to roll out each section until it is just about flat enough to feed it into the pasta roller. If it's too thick, your dough will not only have a tough time going through, it will also break up the dough and cause unevenness. 5. Use a small amount of flour on the dough to avoid sticking. Once the dough is rolled to the thickest setting, work your way down to the thinner settings. Once the dough is rolled out to your desired thickness, you'll want to determine how long you want your noodles to be. Cut the long sheets of dough into your desired length before hand slicing them into whatever noodle size you want, using them for ravioli or putting them into another pasta roller to cut spaghetti. As you cut your pasta, sprinkle it with flour and place it in small piles on a sheet tray or clean counter. If you pile up the pasta it will clump together before you boil it! 6. Bring a large pot of water to a boil. Season with salt. Add your pasta, a little at a time, breaking up and clumps that may have formed before putting it in the water. Cook until al dente (this will depend on how thick and wide your noodles are). Us a slotted spoon to pull out pasta and place in the next batch of noodles.

Spaghetti Carbonara 4 whole eggs 4 egg yolks 2 Tablespoons heavy cream 1 cup freshly grated Parmesan 1 1/2 teaspoon black pepper 1 Tablespoon olive oil 7 ounces Pancetta or Proccuito, diced 1/2 cup chicken stock 1 recipe homemade pasta (recipe above) 1. Because this sauce is so quick, you'll want to have your pasta just about ready to go before starting. In a small bowl lightly beat together eggs, yolks, heavy cream, Parmesan and black pepper. Set aside. 2. In a large pan, heat olive oil over medium-high heat, add in your olive oil. Once hot, place your Pancetta or Proccuito in the pan and begin to cook the meat. Cook until crispy. 3. To the large pan, add the chicken stock and cooked noodles. Allow the stock to be absorbed into the noodles while stirring constantly. 4. Remove pan from heat and stir in your egg mixture. Mix well. Serve immediately. #pancetta #proccuito #parmesan #pasta #noodles #spaghetti #recipe #italy #italian #food #cook #cooking

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