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Pasta Carbonara with Fresh Pasta

Serves 6


Fresh pasta ingredients:

    300 grams semolina flour

      300 grams all-purpose flour

        6 eggs at room temperature

          Carbonara ingredients:

            1 Tbsp. olive oil

              1 pound bacon (or pancetta), diced

                4 garlic cloves, minced

                  5 whole eggs*

                    1 1/4 cups grated parmesan (or pecorino) cheese

                      Black pepper to taste


                        First, you'll want to mix up your pasta, wrap in it plastic wrap, and have it resting for an hour. While you're waiting, dice the bacon, mince the garlic, and grate the parmesan. Whisk together the eggs and half of the parmesan cheese (about 1/2 cup) and set aside.

                          After pasta dough has rested, roll it out using your pasta roller and hang your noodles. We prefer fettuccini for this recipe, though tagliolini or spaghetti would also work (you'll need to adjust pasta cooking times if you choose a different noodle cut).

                            Bring a large pot of salted water to a boil.

                              While that's coming to a boil, heat the olive oil over medium heat in a large (5 or 6 qt.) sauté pan. Add the bacon and cook until crispy. Add the garlic and cook an additional minute. Remove from heat.

                                Cook your fresh fettuccini until al dente (about 2 minutes - taste-test it before draining). **Reserve a cup of pasta water.** Put the still-dripping noodles into the sauté pan with the bacon/garlic mixture and toss quickly to incorporate. Add the egg/parmesan mixture and continue to toss. As needed, add pasta water until you get a creamy, rich mixture (you shouldn't need the full cup of reserved water). Top with freshly ground black pepper and the remaining parmesan cheese and serve immediately.


                                  *Worried about cooking with raw eggs? The heat of the bacon/garlic mixture as well as the heat of the just-boiled noodles cooks them enough, and we've never had an issue with it. If this is a concern for you, don't let it keep you from trying this recipe! Try using pasteurized eggs.