Chef Bruce Kalman shares his secret for delicious homemade pasta!
- 12 oz smoked guanciale
- 4 cloves garlic thinly sliced
- 2 teaspoon red chili flakes
- 36 oz cooked pasta (6 oz per dish)
- Pasta water (as needed)
- 10 turns freshly ground black pepper
- ¼ Cup pecorino romano, loosely packed (per serving)
- 6 eggs, lightly beaten
- 6 eggs, sunny side up
- ¼ Cup Italian parsley, roughly chopped
- 13.8 oz 00 hard white flour
- 2-3 turns fresh ground black pepper
- pinch of salt
- 1 egg
- 9.6 oz of ricotta cheese
Directions for Pasta:
In the mixer with the dough hook, place the flour, salt and pepper and mix on medium speed
Add the ricotta cheese and blend well
Add the egg, while mixing
Mix until a dough forms
Remove from the bowl and place the dough on a clean work surface
Knead until the dough is smooth and immediately cover with a damp towel to avoid drying out
Directions for the Carbonara:
Bring a large pot of salted water to a boil, add the fresh pasta for 3 minutes.
Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the guanciale and saute for about 3 minutes, until crisp and the fat is rendered.
Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the pasta to the pan and toss for 2 minutes to coat the strands in the guanciale fat.
Beat the eggs and pecorino together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season with several turns of freshly ground black pepper and taste for salt.
Mound the pasta into warm serving bowls and garnish with pecorino and chopped parsley
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