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Cacio e pepe carbonara

Feb 1st 2022 · kitchenaid

Cacio e pepe carbonara

Planning a romantic night in for someone special? This cacio e pape carbonara truly is the ultimate date night meal , boasting the match made in heaven that is spaghetti and cheesy sauce... Because nothing says romance like handmade pasta!
  • Makes

    2 servings

  • Prep Time

    45 minutes (plus resting time)


  • 400g tipo 00 flour, plus extra for dusting
  • 4 medium free range eggs

For sauce

  • 2 garlic cloves (minced)
  • 50g pancetta, thinly sliced
  • 1 cup pasta liquid
  • 1/2 cup pecorino cheese, grated
  • 1/2 cup parmesan cheese, grated
  • Good pinch fresh cracked pepper
  • 1 tbsp parsley, finely chopped
  • Sea salt to taste
  • Olive oil for cooking
  • 2 soft poached eggs (optional to serve)
  • Extra chopped parsley to serve


  1. Sift the flour into a KitchenAid Stand mixer bowl attached with the dough hook.
  2. Break eggs in a cup and mix in with a fork, add the eggs to the flour and start mixing slowly, starting on speed 1 and working your way up to speed 2-3.
  3. When the dough starts to come together turn it out onto a clean bench and knead for about 5 minutes until smooth, dusting your hands or the bench with a little flour if it starts to stick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
  5. Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting (1), pass the flattened piece of dough through the machine a few times, folding each time. Increase the notch’s 1 at a time up until notched 5 or 6.
  6. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half. Repeat with remaining dough.
  7. Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Hang the spaghetti on a rail to prevent it sticking.
  8. When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain, reserve the drained liquid for the sauce. Drizzle over the pasta a little olive oil to prevent it sticking.
  9. To prepare the sauce add the minced garlic to a heavy base fry pan on medium heat with a good drizzle of olive oil. Sauté until fragrant, follow by adding the pancetta and sauté until lightly crispy.
  10. Add 1/2 a cup of the pasta liquid and stir through scraping the base of the base. Followed by adding both cheeses until the sauce starts to thicken. Add another 1/2 cup of pasta liquid until the sauce is a nice consistency. If its too thick add more pasta water or if you prefer a very cheesy sauce add a little more cheese.
  11. Add a good pinch of fresh cracked pepper and salt to taste.
  12. Add the drained pasta and gently toss through the sauce to coat. Sprinkle over the chopped parsley and toss further. To serve top with extra parsley, a soft poached egg on top, extra cracked pepper and a little extra pecorino cheese.


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