So my oldest likes the gnocchi carbonara from our local pizza joint. It’s okay but has too much oil and imho gnocchi is not the right pasta.
I decided to give it a whirl.
I made homemade pasta using semolina flour. Tried first making spaghetti but I couldn’t get it to wok so went to fettuccine. Came out perfect.
For the carbonara my wife got Pancetta instead of guanciale. (She is German not my fault).
I cooked the pancetta in a cold pan with the heat on medium to make is slow. Once the pancetta was done I turned off the heat.
I mixed 2 eggs and a cup of fresh grated pecorino together in a steel mixing bowl.
Cooked the fresh pasta for 3 mins. While the pasta was cooking I turned the heat back on the pancetta pan and added about a tablespoon of extra virgin.
Put about a ½-¾ cup of pasta water in the mixture and mixed thoroughly
When the pasta timer went off I drained the pasta but left a little water on the pasta.
Added the pasta to the mix in the steel bowl
Then added the hot pancetta with the olive oil.
Mixes gently, plated and added lots of fresh ground pepper and fresh grated parm
It was delicious!!!! It was a little on the salty side and I’m wondering if that was from the pancetta since I didn’t add any salt (but did salt the pasta water well) or from the pasta itself (I used about a teaspoon of salt in the pasta dough).
I’m definitely getting some guanciale next time. 10/10 would make again even when the pancetta
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So my oldest likes the gnocchi carbonara from our local pizza joint. It’s okay but has too much oil and imho gnocchi is not the right pasta.
I decided to give it a whirl.
I made homemade pasta using semolina flour. Tried first making spaghetti but I couldn’t get it to wok so went to fettuccine. Came out perfect.
For the carbonara my wife got Pancetta instead of guanciale. (She is German not my fault).
I cooked the pancetta in a cold pan with the heat on medium to make is slow. Once the pancetta was done I turned off the heat.
I mixed 2 eggs and a cup of fresh grated pecorino together in a steel mixing bowl.
Cooked the fresh pasta for 3 mins. While the pasta was cooking I turned the heat back on the pancetta pan and added about a tablespoon of extra virgin.
Put about a ½-¾ cup of pasta water in the mixture and mixed thoroughly
When the pasta timer went off I drained the pasta but left a little water on the pasta.
Added the pasta to the mix in the steel bowl
Then added the hot pancetta with the olive oil.
Mixes gently, plated and added lots of fresh ground pepper and fresh grated parm
It was delicious!!!! It was a little on the salty side and I’m wondering if that was from the pancetta since I didn’t add any salt (but did salt the pasta water well) or from the pasta itself (I used about a teaspoon of salt in the pasta dough).
I’m definitely getting some guanciale next time. 10/10 would make again even when the pancetta