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Spaghetti Carbonara - La Gourmandista
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Spaghetti Carbonara

Viviana Alvarez
Fresh pasta with carbonara sauce is proof that a pasta dish changes radically whenever it's homemade.
Imprimir/Print/Imprimez Pin
Prep Time 20 minutes
Cook Time 10 minutes
Tiempo de reposo 30 minutes
Total Time 1 hour
Course Pasta
Cuisine Italian
Servings 3
Calories 1288 kcal

Utensilios/Equipment/Ustentsiles

  • Chopping board
  • Chef's Knife
  • Big Bowl
  • Small bowl
  • Plastic wrap
  • Rolling Pin
  • Pasta machine with cutter (if you don't have one, you may use the rolling pin and cut with a knife)
  • Sheet tray
  • Big sauté pan or medium sauce pan
  • Medium Pot
  • Spatula
  • Spider or clotted spoon
  • Cheese shredder

Ingredientes/Ingredients/Ingrédients
 

For the Pasta:

  • 100 g Italian-style ’00’ flour
  • 100 g semolina flour 
  • 2 eggs
  • 150 ml olive oil
  • Bench flour and/or semolina to manipulate the fresh pasta dough

For the Carbonara Sauce:

  • 200 g Parmesan cheese grated
  • 150 g bacon diced
  • 4 egg yolks
  • 1 whole egg
  • Salt and pepper
  • 1 pinch nutmeg *optional

Preparación/To Prepare/Préparation
 

For the Pasta:

  • In a large bowl make a well with the semolina flour and the Italian-style flour. Add the eggs, and the olive oil to the center of the well and incorporate all of the ingredients working from the inside out being careful not to over work the dough. Use your hands.
  • Shape it into a ball and put some plastic wrap around it. Let it rest for around 30 minutes.
  • Once it has rested, flatten it out a little with the rolling pin, and then start to flatten the dough with the help of a pasta machine. Flatten the dough out going from number 0 to whichever thickness you desire (I flatten only to number 4) and then cut it into spaghetti. To avoid the spaghetti to stick together, set it in a sheet tray with some semolina and/or all-purpose flour. It'll help the spaghetti keep its texture and form.

For the Carbonara Sauce:

  • Sauté the bacon previously cut into small pieces in a sauté pan. I highly recommend a large pan or a medium saucepan, since you will have to add the pasta later on in the preparation.
  • In a bowl, mix in the egg yolks, the egg, the freshly grated Parmesan cheese, and the pepper. Whisk it until the sauce becomes creamy.
  • Cook the pasta previously cut into spaghetti in a pot with salted boiling water. Since it's fresh pasta, please remember that the cooking time will be much shorter than if the pasta would come out of a box. Therefore, in the case of spaghetti it will be of just a few seconds.
  • Whenever the pasta has been cooked, add it into the sauté pan where the bacon is getting fried and sauté the spaghetti for a moment.
  • Add some of the cooking liquid as well as the egg and cheese sauce. Mix it all and verify seasoning with salt and pepper should it be necessary. You may want to add a little nutmeg as well.
  • Lastly, serve the dish and sprinkle some additional cheese and/or freshly ground pepper. I hope it's dreamy, since I find quite a bit.