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Fresh Pasta Carbonara
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Fresh Pasta Carbonara

1 hServes 4Nutri-Score C€€
from @gabrielle.a.la.maison4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • flour (plus extra for dusting)Grains400 g
  • eggs (for the pasta dough)Dairy4 pieces
  • olive oilPantry15 ml
  • guanciale (cut into strips)Meat150 g
  • egg yolksDairy4 pieces
  • egg (whole)Dairy1 piece
  • pecorino romano (finely grated)Dairy80 g
  • black pepper (freshly ground)Spices3 g
  • salt (for the pasta water)Spices10 g

per serving

Nutrition

641kcal

Carbs
78 g
Proteins
24 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Frying pan
  • Stockpot
  • Whisk
  • Colander

step by step

Method

  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.
    Step 1

  2. Roll and cut the pasta

    • Roll the dough thinly and cut into strips.
    • Dust with flour so the strands do not stick.
    Step 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.
    Step 3

  4. Whisk the carbonara sauce

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

  5. Cook the pasta

    • Boil the fresh pasta in salted water until al dente.
    • Drain, keeping a little of the cooking water.
    Step 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.
    Step 6

  7. Serve

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