Handmade pasta can’t be beat. Honestly, it is so worth the work. Truth be told, once you get the hang of it, making your own pasta is really not all that hard. It just takes some patience and a pasta roller. I got mine from a stoop sale in Brooklyn for $10 and it is one of the best kitchen tools I have. You can make a big batch of fresh pasta at once and freeze what you don’t need in smaller freezer bags. Toss the frozen pasta into boiling water and it not only separates easily in the water but also takes no more than 3 minutes to cook! Fresh pasta is simply the bees knees in my carb-loving opinion. And it was a strong desire for a heaping bowl of tender, delicate hand-cut pasta that led me to take a stab at tagliatelle and smother it in carbonara for this week’s pasta dream dinner. A creamy, indulgent and rich sauce, speckled with bit of cured meat that’s actually rather easy to make served over a pile of fresh pasta in all of its delicate glory. SWOON!
Fresh Pasta Carbonara
A Girl and Her Kitchem (adapted from Giada De Laurentiis)
3-4 ounces of pancetta or guanciale or bacon, diced
1 onion, minced, caramelized
2 cups cream
6-8 egg yolks
1 cup parmesan, grated
1 cup pecorino, grated
Salt and pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 lb Fresh pasta (may sub with dried)
(optional additions: lemon zest, nutmeg)
In a small pan, cook the onion in a bit of olive oil and a dash of butter (optional) with a touch of salt on low heat until they turn golden brown and caramelized. About 20-30 minutes. Set aside to cool.