Taste of Rome: A Classic Easy Carbonara Recipe

Instructions

For the Pasta

• 1

  Prepare The Work Surface: Clear a clean, dry surface to make the dough.

   

• 2

  Make the Dough: Combine the flour and salt in a mixing bowl.

  Make a well in the centre of the flour mixture and crack the eggs into it.

  Using a fork or dough scraper, gradually incorporate the flour into the eggs until a dough forms.

   

• 3

  Rest the Dough: Wrap the dough in a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.

• 4

  Set Up the Pasta Roller Machine: Attach the pasta roller attachment to your stand mixer or set up a manual pasta roller machine according to the manufacturer’s instructions. Adjust the thickness setting on the pasta roller to the widest setting (usually marked as “0”).

• 5

  Roll Out the Pasta: Cut the rested dough into smaller portions for easier handling.

  Flatten one portion of dough into a rough rectangle shape using your hands. Dust the dough with flour and feed it through the pasta roller on the widest setting. Fold the rolled dough into thirds (like folding a letter) and pass it through the roller again.

  Repeat this process 2-3 times until the dough is smooth and pliable

• 6

  Thinning the Dough:

  Adjust the thickness setting on the pasta roller to setting 1.

  Pass the dough through the roller without folding, dusting with flour as needed to prevent sticking.

  Continue passing the dough through narrower settings until you reach your desired thickness for the pasta we go to setting 6.

• 7

  Cutting the Pasta: Once the dough is rolled out thinly, use the spaghetti cutter to pass the dough through to get perfectly homemade spaghetti.

For the Carbonara

• 1

  Prepare the Ingredients: Bring a large pot of salted water to a boil for cooking the pasta.

  Whisk together the egg yolks, grated Pecorino Romano cheese, minced garlic cloves and a generous amount of freshly ground black pepper in a separate bowl. Set aside.

   

• 2

  Cook the Guanciale: Add the diced guanciale to a skillet until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.

• 3

  Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente about 5 minutes

• 4

  Combine Pasta and Sauce: When the pasta is cooked, reserve about 125ml of the pasta cooking water, then drain the pasta.

  Immediately transfer the hot pasta back to the pot and toss in the guanciale with the rendered fat coating the pasta.

• 5

  Add the Egg Mixture: Add a couple of tables spoons of hot pasta water to the egg mix to slowly bring the eggs up to temp and then pour the egg and cheese mixture over the hot pasta, quickly tossing and stirring continuously to coat the pasta evenly.

• 6

  Adjust Consistency: Add the reserved pasta cooking water slowly at this point, and continue tossing until you achieve a creamy consistency that coats the pasta well.

• 7

  Serve: Divide the Carbonara among serving plates or bowls. Garnish with additional grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper. Serve immediately while hot and enjoy the rich, creamy goodness of traditional Carbonara!