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Fresh Pasta Carbonara
Hoofdgerecht

Fresh Pasta Carbonara

1 uVoor 4Nutri-Score C€€
van @gabrielle.a.la.maison4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • flour (plus extra for dusting)Granen400 g
  • eggs (for the pasta dough)Zuivel4 stukken
  • olive oilVoorraadkast15 ml
  • guanciale (cut into strips)Vlees150 g
  • egg yolksZuivel4 stukken
  • egg (whole)Zuivel1 stuk
  • pecorino romano (finely grated)Zuivel80 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • salt (for the pasta water)Kruiden en specerijen10 g

per portie

Voedingswaarden

641kcal

Koolhydraten
78 g
Eiwitten
24 g
Vetten
26 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Deegroller
  • Koekenpan
  • Soeppan
  • Garde
  • Vergiet

stap voor stap

Bereiding

  1. Make the pasta dough

    • Mound the flour on a work surface, make a well and add the eggs and olive oil.
    • Knead until smooth and elastic, then wrap and rest.
    Stap 1

  2. Roll and cut the pasta

    • Roll the dough thinly and cut into strips.
    • Dust with flour so the strands do not stick.
    Stap 2

  3. Crisp the guanciale

    • Cook the guanciale in a frying pan over medium heat until golden and crisp.
    • Take the pan off the heat and keep the rendered fat.
    Stap 3

  4. Whisk the carbonara sauce

    • Whisk the egg yolks, whole egg, pecorino and black pepper in a bowl until creamy.
    Stap 4

  5. Cook the pasta

    • Boil the fresh pasta in salted water until al dente.
    • Drain, keeping a little of the cooking water.
    Stap 5

  6. Combine off the heat

    • Toss the drained pasta with the guanciale and its fat.
    • Off the heat, stir in the egg mixture, loosening with a little cooking water until glossy and creamy.
    Stap 6

  7. Serve

    • Plate immediately with extra pecorino and black pepper.
    Stap 7
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