SPAGHETTI CARBONARA

SPAGHETTI CARBONARA

DINNER AT HOME

This was our first attempt at making homemade Pasta with Carbonara Sauce.  We were fortunate to take a cooking class in Tuscany, Italy where a Michelin Star Chef from Rome showed us her family recipe for this Italian classic.  The Carbonara Sauce came out great and the entire family loved it.  Our only disappointment was that we rolled the pasta out too thick.  Next time we will be sure to roll the dough out into thinner strips.  This was a fun family effort that had everyone in the kitchen rolling pasta.  Click link below to view our Tuscany cooking class at La Parolina Ristorante.

http://greateatshawaii.blogspot.com/2014/08/tuscan-cooking-class-at-la-parolina.html

https://greateatshawaii.blogspot.com/2020/11/carbonara-with-caviar.html

https://greateatshawaii.blogspot.com/2020/08/spaghetti-carbonara.html

SPAGHETTI CARBONARA

TWO EGGS, FLOUR AND WATER.  THE CHEFS RECIPE ACTUALLY CALLS FOR HALF REGULAR FLOUR AND HALF SEMOLINA FLOUR.  COULD NOT FIND SEMOLINA SO WE USED ALL PURPOSE.
NEXT TIME WE WILL USE 50% ALL PURPOSE AND 50% SEMOLINA FLOUR

TWO EGGS AND FLOWER

MAKE A LITTLE VOLCANO OF FLOUR AND THEN CRACK TO EGGS AND PLACE ON TOP

THE FLOUR ABSORBS THE EGGS.  ADD WATER AS NEEDED

NOW COMES THE HARD PART.  YOU MUST KNEED THE DOUGH UNTIL IT FORMS A NICE BALL

FINISHED BALL OF PASTA DOUGH

COVER DOUGH FOR 30 MINUTES 

AFTER 30 MINUTES COVERED THE DOUGH RISES A BIT

CUBED PANCETTA NOW NEEDS TO BE COOKED

BEAT TWO EGGS IN BOWL FOR THE CARBONARA SAUCE

FRESH PASTA ROLLED INTO SPAGHETTI

WE MADE OUR PASTA A BIT TOO THICK

THE SECRET IS TO USE A DOUBLE BOILER SYSTEM TO HEAT THE EGGS.
KEEP HEAT ON LOW SO EGGS DO NOT SCRAMBLE.  HEAT UNTIL EGGS BECOME FOAMY

PANCETTA GOES INTO HOT PAN

FRESH SPAGHETTI MADE AT HOME

COOK THE PANCETTA 

ADD FRESH PASTA TO BOILING WATER

1 CUP EACH OF PECORINO ROMANO AND PARMIGIANO REGGIANO CHEESE

MIX EGGS WELL IN DOUBLE BOILER

FRESH PASTA COOKS IN JUST MINUTES AND FLOATS TO THE TOP

PANCETTA, EGGS AND PASTA ARE READY TO GO

ADD FRESH COOKED PASTA TO PANCETTA

MIX PASTA WITH PANCETTA

ADD THE TWO CHEESES AND FRESHLY CRACKED PEPPER

ADD PASTA WATER 

PASTA, PANCETTA AND CHEESE ARE NOW READY FOR THE EGGS

POUR IN THE FOAMY EGGS

MIX EVERYTHING TOGETHER AND YOU ARE READY TO PLATE THE DISH

GREAT TASTING SPAGHETTI CARBONARA AT HOME

SECOND ATTEMPT AT THIS RECIPE WE PULLED OUT THE STAND MIXER 

 NOW THIS IS THE WAY TO MAKE THE PASTA PERFECT EVERY TIME!

POURED THE WHIPPED EGGS ON THE PLATE PRIOR TO ADDING THE PASTA

 ADDED THE FRESH COOKED PASTA TO THE PANCETTA

 MIXED AND ADDED THE TWO CHEESES

 THE SECOND VERSION LOOKED MUCH BETTER THAN THE FIRST

THIRD TIME EVEN LOOKING BETTER!