Ingredients
Makes 3 servings
½ lb pancetta or guanciale
4 eggs
4oz Parmigiano-Reggiano
¼ cup pasta water (optional)
Pepper as needed
Kosher salt as needed
Noodles:
all purpose flour
semolina flour
eggs
olive oil
kosher salt
Procedure
Noodles
Mix half all purpose flour and semolina flour and pour onto workspace.
Make a crater from the flour and crack 2-3 eggs into the middle.
Add olive oil and salt to taste.
Beat the eggs, whisking in a bit of flour in each motion.
Once shaggy, knead until bouncy and firm.
Wrap with plastic wrap and proof for 30 min.
Flour workspace and cut into 2 pieces.
Roll until thin, and cut into a neat rectangle.
Fold the dough 4 times gently, and well floured.
Cut into fettuccine, making sure not to put too much pressure lest the noodles stick together.
Flour once again and keep covered until ready.
Carbonara
Dice guanciale/pancetta.
Mix 3 large eggs and 1 egg yolk in a bowl.
Grate 4oz of cheese, then add to the bowl along with pepper to taste.
Mix together until harmonized.
Cook guanciale on medium to render out the fat; once cooked but not crispy, remove from heat.
Boil salted water and cook pasta until complete.
Add noodles to the pan with the guanciale. Toss to coat the noodles in the guanciale fat.
With haste, add egg mixture to the pan and mix well to emulsify.
Add pasta water if it needs more smoothness.
Season with salt as needed.
Buon appetito!
