fettucini carbonara

Ingredients
for the sauce:
(you'll use these ingredients first)
4 oz bacon cut into .5 inch cubes
1 T extra virgin olive oil
1 shallot sliced thin
4 cloves garlic sliced thin
a lot of fresh ground black pepper
salt

(you'll use these ingredients second)
1 oz stock
a splash of the pasta water
1 oz cream

(you'll use these ingredients last)
. 5 cup peas (fresh or frozen)
1 T or so fresh parsley
12 oz fresh pasta
3 egg yolks
1 oz shredded parmesan

For pasta, use my past dough recipe.


Cooking steps
This one is really tasty and easy. Before you start making the sauce get the pasta water boiling. Make sure the water is salty like sea water and add some olive oil to it... just a splash.

First crank up the heat on a large saute pan. Then add the olive oil and bacon.... turn the heat to low after the bacon gets a little color on it. Let the bacon brown very slow turning it occasionally. Once the bacon is fully browned and crisp add the shallots and garlic. At this point you should also start cooking the noodles. Let the shallots and garlic sweat a bit then add the pepper and salt. Now that the veg is soft, add the stock, cream and a splash of the pasta water. Reduce the liquid in the pan by half and remove from the heat.



When the noodles are almost done return the sauce to heat adding the parsley and peas. Once the noodles are cooked to your desired tenderness drain them and toss them in the pan with the sauce. last add the parmesan and egg yolks one at a time as you stir the pasta. Finally plate it and grate some parmesan on top.

pasta dough

For the dough
500 g tipo 00 flour
18 medium egg yolks
1 oz olive oil
a splash of milk

This is easy... just put the all the ingredients except the milk in your mixer and turn on low. Let it mix about 5 minutes. At this point the dough should still look dry, a bit like bread crumbs, but moist enough that if you grab a bit and squeeze it will stick together. Now add a splash of milk and watch the dough as it mixes... it shouldn't look dry anymore. If it does add a few more drops of milk. Your pasta dough should be in a few big pieces, very firm, not sticky and a golden yellow color. Now you can roll it into whatever you want or wrap it in pastic and store in the cooler up to 3 days. I find it easier to roll after it has rested for at least 45 minutes and is room temp.