Yes more pasta. I have made a lot of it recently which may have been reflected in my earlier posts, I am very passionate about it and the mind really does boggle at the thought of how many things you can actually do with the egg and flour mixture. I read a book the other day where a gentleman named Marc Vetri incorporated chocolate into his noodles to compliment a venison dish, I was blown away. His book mastering pasta is full of other creative ideas like that which I am keen to try but for today we are sticking with classics, Spaghetti Carbonara. A simple dish but done well the results are delicious, a staple of what Italian food is all about. Today I’m using smoked garlic instead of regular as I thought it would work well with the smoky flavor of the pancetta.
Spaghetti Carbonara for 2 ingredients:
- 200g tipo 00 flour plus extra for dusting
- 2 eggs
- 3 egg yolks
- 1tbsp extra virgin olive oil
- 150g diced pancetta
- good handful grated parmesan
- a handful of chopped parsley
- 2 cloves smoked garlic or regular garlic pureed
Start by making your pasta dough. Pour the flour into a bowl and make a well in the center, pour the eggs and oil into this and begin to incorporate the flour into the eggs with a fork. Once a dough starts to form you can begin to knead and stretch the dough with your hands. After about ten minutes the dough should be nice and springy to the touch which means it is ready. Wrap it in cling film and refrigerate for half an hour.
Get out the old faithful pasta machine and put on the stove a pot of salted and oiled water to boil whilst we make our spaghetti. Feed the dough through the machine on the thickest setting twice then reduce to the next setting down and put it through twice again, continue with this pattern until you end up on setting 3 which is a good thickness for spaghetti. Make sure you keep dusting the pasta sheet with flour to keep dry and non sticky. Now you should have a nice long thin sheet of silky pasta. Cut it in half and proceed to put it through the spaghetti attachment of your machine, you should end up with something like the above photos. Coat in plenty of flour and toss together to avoid sticking.
Set your noodles aside and begin your sauce by pan frying the pancetta, once browned off add the garlic and sweat through. Plunge your spaghetti into the boiling water, once al dente put it into the pan with the pancetta along with some of the pastas cooking water, this will bulk up your sauce. Remove the pan from the heat then add the egg yolks, parmesan, parsley and some salt and pepper. The residual heat from the pan will gently cook your eggs and result in a lovely velvety coating for the pasta rather than scrambled eggs. Thoroughly toss the pan to mix all of the ingredients together then serve it up. Add extra parmesan and parsley to serve. Buon Appetito.