Fresh Fettuccini Carbonara

Spaghetti alla Carbonara is an authentic Roman dish loved by all. Our recipe is simple to recreate as the ingredients are staples in every pantry.

Ingredients: Fresh Pasta

• 625 ml (2 1/2 cups) of all-purpose
• flour
• 
Salt
• 
4 big eggs
• 15 ml (1 tablespoon) olive oil

Sauce

• 8 slices of bacon, finely chopped
• 2 eggs + 1 egg yolk
• 25 ml (1/2 cup) cream 35%
• 250 ml (1 cup) of freshly grated parmesan
• Salt and pepper
• 125 ml (1/2 cup) of chopped parsley to taste
• Chili pepper to taste

What You’ll Need

• Pasta Machine
• Pasta Dryer
• Pasta Bowl
• Rolling Pin
• Deep Mixing Bowl
• Small Mixing Bowl
• Pan
• Whisk

Directions: Fresh pasta

Put the flour and a little salt in a big bowl. Make a hole in the center. Put the eggs in the center with the olive oil. With a fork beat the eggs and the oil, gradually mixing them with the flour. When the dough is too thick, pursue mixing with the tip of your fingers, then with your hands. Do not put more flour than necessary.

Knead the dough for approximately 10 minutes. It should become smooth, elastic and non-sticky. If it is sticky, sprinkle a little flour on the dough and continue to knead. Cover the dough with a plastic wrap, leave it to rest for 30 minutes before rolling the dough.  After waiting, use the pasta machine, follow the manufacturer’s instructions to make fettuccini.

Sauce

In a pan, cook the bacon until the fat is almost gone. The bacon must not be crispy. In a bowl, mix the eggs, the egg yolk, the cream and the parmesan. Put aside.

Cook the fettuccini for approximately 2 minutes in a lot of boiling salted water. Drain without rinsing. Return the fettuccini in the saucepan, add the bacon, the mixed eggs and the cream with the pasta. Add the seasoning to desired taste before putting it in a large serving pasta bowl, and garnish with parsley, chili pepper to serve.

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