Home made Tagliatelle and Carbonara

This makes two big portions

For the noodles:
-300g a.p. flour
-3 whole eggs
-1 strong pinch of salt

Make a flour volcano by making a well with the flour on a clean counter and cracking the eggs into it. Break the eggs down with a fork and start folding the flour into the eggs until no more liquid egg is visable. Knead with your hands for 10 minutes, the goal is a round ball like in the picture. If it is too sticky add more flour and keep kneading. When your finished cover the ball with a clean cloth and let rest for 45 minutes. After rest should dust your work surface with flower and start rolling out the dough as flat as you possibly can. Really and i cant stress this enough put your back into it. After it's rolled out flat you dust it again and fold it like you see in the picture, now cut your desired noodle thickness and untangle them. These noodles need 3 minutes too boil. Give the water more salt than you normally would, because these soak up less water than dried pasta. Save one cup of the starchy noodle water.

For the carbonara:
– 115g grated pecorino romano (or grana pardano or parmesan)
-2 whole eggs + 2 yolks
-100g of guanchale (if you cant get it or have a girlfriend that doesn't like it just use any cured meat that will crisp up nicely)

If you have a fatty cured meat render out the fat and crisp that meat up or use some neutral oil, if you have low fat bacon like me. In a bowl mix the eggs and the cheese and whisk together until the egg white and yolk are combined. The egg and cheese mix should receive a generous amount of freshly cracked pepper. Reserve some meat for toppings and put in your freshly cooked noodles to the meat skillet. Turn off the heat completely and add all of the cheese and egg mixture to the skillet. With a wooden spatula or spoon stir everything around and add the reserved pasta water gradually. Observe how the sauce thickens and stop when it is to your liking. You can then give the whole pan a few tosses to combine everything even better.

Serve right away and top with the reserved meat and optionally more cheese.

Sorry for the missing pictures of adding the cheese mix we had a little kitchen accident haha

Hope you enjoy