Fresh pasta and Spaghetti alla Carbonara

In my quest to use fresh eggs, it is best to leave no stone – or recipe – unturned. So this one turned up and it’s about as easy a comfort food as you can find.

 

I decided that, since the actual spaghetti alla carbonara is so easy, that I should make fresh pasta with my new pasta roller. But you don’t need a pasta roller to make fresh pasta. Just check out this page:

 

http://thepioneerwoman.com/cooking/2009/05/homemade-pasta/

But the key is that two eggs and one cup of flour makes enough pasta dough for a dinner for two. I think it makes a bit more, but this makes a dandy little plate of leftovers for the next day.

 

Fresh Pasta

1 cup flour, or ½ cup all purpose flour and ½ cup semolina (you can get this at any natural grocery store)

You can also play around with whole wheat as part of the flour.

2 eggs

You can also add some spinach (green pasta), or fresh tomato (red pasta), or a bit of pumpkin (orange pasta) (you’ll need a bit more flour to compensate for the moisture in the vegetables) 

I like to make it in the food processor. Throw everything in the food processor. Process until the dough makes a smooth ball. Let it sit on a lightly floured surface for 10 minutes or so until you are ready to roll it out.  

 

 

 

Roll out very thin or use pasta roller to roll thin.

 

  

Cut into noodles or fettuccine or spaghetti or whatever you want. I like fettuccine width to hold the sauce on the noodles.

It's easy to cut pasta with a pizza cutter.

Toss with a bit of flour so the noodles don't stick together.

Have your water boiling for the pasta about the same time the bacon is cooked. Fresh pasta only takes 1 or 2 minutes to cook. Or, if you are using store-bought pasta, start the pasta cooking about the same time you start the bacon. Have all ingredients ready because this goes fast! 

Spaghetti alla Carbonara (from simply recipes.com) 

Yield: Serves 3-4

1 Tbsp olive oil or unsalted butter

1/2 pound pancetta or thick cut bacon, diced

1-2 garlic cloves, minced, about 1 teaspoon (optional)

3-4 whole eggs

1 cup grated parmesan or pecorino cheese

1 pound spaghetti pasta (or bucatini or fettuccine)

Salt and black pepper to taste 

Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.

 

 

Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

In a small bowl, beat the eggs and mix in about half of the cheese.

 

 

Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

 

 

Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with fresh herbs - parsley, basil - anything that strikes your fancy.

 

Now, eat. And enjoy. And savor a simple dish of pasta. Yum.