Traditional Carbonara Recipe – with homemade pasta
Traditional Carbonara Recipe – with homemade pasta
by JonnyPap
15 Comments
JonnyPap
**Introduction**
Traditional carbonara recipe with homemade pasta. No cream, the sauce is made using on eggs, cheese and black pepper. You can watch the [instructional video here](https://youtu.be/ONfH3zxDwJo)
​
**Ingredients**
(for the pasta)
* 3 eggs * 270g ’00’ pasta flour plus extra for dusting
(for the carbonara)
* 100g pancetta * 50g pecorino cheese (grated) plus extra to serve * 2 eggs * black pepper
​
**Instructions**
1. mix the eggs and flour together and knead until smooth, about 6-8 minutes. 2. Divide into three and refrigerate for at least 30-60 minutes. 3. When ready to cook, pass through a pasta roller on each setting and then cut into tagliatelle shapes. 4. Begin to fry the pancetta in a large pan (needs to be big enough to have the cooked pasta in) 5. When pancetta is nearly ready, bring to the boil 2L of water and add 2 tsp of salt. Add the pasta and cook for three minutes. 6. Meanwhile, mis the egg and pecorino cheese together in a small bowl and add a good seasoning of black pepper. 7. When the pasta is cooked, spoon into the pancetta pan and slowly mix in the egg and cheese. 8. Add a little pasta water to loosen the sauce and serve immediately with extra pecorino and black pepper.
Realistic-Duck-922
Looks amazing. What was the verdict?
sodosopapilla
You should probably invite my wife and I over for dinner. What time?
EspressoAmpersand
Do you have any tips for not having the egg sauce scramble a bit. I have tried a few times and it always ends up scrambling a touch unless I had a little bit of heavy cream in the sauce but I don’t want to have to do that.
crazbanana_
As for someone who has never made their own pasta and is looking to learn does anyone have any suggestions? I’m starting completely fresh as a new cook so any advice on even what pasta roller/any other equipment to look into would be greatly appreciated! Thank you!
Reddd_Panda
Great job looks delicious!
lizalupi
By the way the original recipe does not contain 2 full eggs in the sauce , but only egg yolks, the dish turns out more digestible as well this way. Source: my italian father
Suikerspin_Ei
One of my favorite dish, simple and delicious!
​
What most people don’t know is that fresh pasta isn’t always better than dried pasta. It depends on the sauce (and of course each his own preference).
AwkwardInmate
We usually don’t make tagliatelle alla carbonara, but It looks delicious anyway.
t0caa
looks great!
Aaron_Hungwell
Oh ffs here we go again
inkangelteeth
looks good!
CryingIrishChef
Yum!!!
Bistrocca
That’s drier than your grandma v….
Neither-Flounder-930
I made this the other night. Definitely on of my favorites
15 Comments
**Introduction**
Traditional carbonara recipe with homemade pasta. No cream, the sauce is made using on eggs, cheese and black pepper. You can watch the [instructional video here](https://youtu.be/ONfH3zxDwJo)
​
**Ingredients**
(for the pasta)
* 3 eggs
* 270g ’00’ pasta flour plus extra for dusting
(for the carbonara)
* 100g pancetta
* 50g pecorino cheese (grated) plus extra to serve
* 2 eggs
* black pepper
​
**Instructions**
1. mix the eggs and flour together and knead until smooth, about 6-8 minutes.
2. Divide into three and refrigerate for at least 30-60 minutes.
3. When ready to cook, pass through a pasta roller on each setting and then cut into tagliatelle shapes.
4. Begin to fry the pancetta in a large pan (needs to be big enough to have the cooked pasta in)
5. When pancetta is nearly ready, bring to the boil 2L of water and add 2 tsp of salt. Add the pasta and cook for three minutes.
6. Meanwhile, mis the egg and pecorino cheese together in a small bowl and add a good seasoning of black pepper.
7. When the pasta is cooked, spoon into the pancetta pan and slowly mix in the egg and cheese.
8. Add a little pasta water to loosen the sauce and serve immediately with extra pecorino and black pepper.
Looks amazing. What was the verdict?
You should probably invite my wife and I over for dinner. What time?
Do you have any tips for not having the egg sauce scramble a bit. I have tried a few times and it always ends up scrambling a touch unless I had a little bit of heavy cream in the sauce but I don’t want to have to do that.
As for someone who has never made their own pasta and is looking to learn does anyone have any suggestions? I’m starting completely fresh as a new cook so any advice on even what pasta roller/any other equipment to look into would be greatly appreciated! Thank you!
Great job looks delicious!
By the way the original recipe does not contain 2 full eggs in the sauce , but only egg yolks, the dish turns out more digestible as well this way.
Source: my italian father
One of my favorite dish, simple and delicious!
​
What most people don’t know is that fresh pasta isn’t always better than dried pasta. It depends on the sauce (and of course each his own preference).
We usually don’t make tagliatelle alla carbonara, but It looks delicious anyway.
looks great!
Oh ffs here we go again
looks good!
Yum!!!
That’s drier than your grandma v….
I made this the other night. Definitely on of my favorites