Spaghetti carbonara | Alessandro Pavoni

Pasta Dough

Makes about 600g

6 portions

Ingredients

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

Method

1. Sift Tipo 00 flour into a KitchenAid Stand mixer bowl attached with the dough hook
2. Break eggs in a cup and mix in with a fork,
3. Add eggs to the flour and start mixing slowly, starting on speed 1 and working your way up with the hook
4. When the dough starts to come together tip onto a bench and knead for about 5 minutes, dusting your hands or the bench with a little flour if it starts to stick, until smooth. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Cut dough into six pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
6. Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting, pass the flattened piece of dough through the machine the necessary number of times, depending on the recipe reducing the setting by 2 notches each time.
7. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half, dust the half you aren’t working on lightly with flour and continue with each half separately. Repeat with remaining dough.
8. Attach the pasta spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through, cutting the large sheet into beautiful pieces of spaghetti
9. Set spaghetti aside
   
   
   

Spaghetti carbonara

• 600 g spaghetti
• 300 g guanciale cut in small strips (or pancetta)
• 150 g P\pecorino freshly grated
• 7 egg yolks
• Freshly ground black pepper

Method

1. Put on high heat a pot with 5L of water and about 50g of salt
2. Put the Guanciale on a frypan on low heat and cook until Guanciale will be translucent and crispy, strain the guanciale, keep aside the rendered fat and put the guanciale on a paper towel.
3. Put eggs and pecorino in the kitchenaid stand mixer bowl attached with the whisk and gently whisk together for 3 min, increase the speed and start adding 2 table spoon of the pasta hot water, now start adding slowly the rendered guanciale fat until you have a smooth creamy sauce, similar to an hollandaise, add half of the black pepper and all of the grated Pecorino cheese, mix gently.
4. Cook the tagliatelle in the boiling water until it is al dente, strain from the water (keep some water on the side)
5. Add the cooked pasta to the bowl with the egg sauce
6. Add the Guanciale and mix with a wooden spoon or a spatula until creamy, if to dry add some of reserve water
7. Divide the spaghetti on the 6 pasta bowl and finish with some freshly cracked pepper