I’ve been dying to go to this restaurant in Utah that makes their pasta carbonara table side. They flambé the inside of a giant almost-hollowed-out parmesan cheese wheel (like bigger than you and your date’s heads combined), pour in the hot pasta along with the raw eggs and everything else, and stir stir stir until it’s all cooked and creamy and cheesy. UGH. I die. I really wish I had a giant parmesan cheese wheel.
But since I don’t have a giant parmesan cheese wheel, I opted to make my homemade bucatini with my brand new KitchenAid gourmet pasta press. This thing makes hollow pasta! Genius! Large macaroni, small macaroni, rigatoni, bucatini, (long hollow spaghetti), fusilli, and spaghetti. You make your own dough in the mixer itself, let it rest, attach the pasta press, feed walnut-sized balls of dough into the press, and turn on your mixer! It pumps out the pasta, and then when you’re ready to slice the tubes, you simply cut them with the attached slicer. Have you had homemade pasta? Oh it’s the best.
All of the heart eyes for this here pasta press.
So carbonara! It’s the easiest creamy pasta you’ve ever had. Make your pasta hot hot hot. cook your pancetta, bacon, or traditionally, guanciale–but that’s like legit Italian and I don’t think us Americans can find that on a dime here, much less pronounce it….I like pancetta better than bacon–whisk the raw eggs and cheese (parm or pecorino), and toss in a hot bowl or pan. You don’t want to use a pan you’ve just taken off the burner because it will be too hot and will quickly cook/curdle your eggs. You’re basically tempering the eggs…slowly heating/cooking it in the pasta and cheese. So no, you’re not eating raw eggs, but it does impart a creamy, thickness to your pasta. The egg mixture and pasta will look quite yellow and thin when you first start. Keep tossing, and you’ll know you’re there when the mixture lightens in color a little and thickens a bit. When you drain your pasta, a trick you can use is to drain it over a metal bowl, so all of your pasta water heats up the metal bowl. Dump the water, then pour your egg mixture and pasta in there to toss together. I simply took my pan that I used to cook the pancetta off the burner several minutes before I was ready to toss. It had cooled enough so that it didn’t cook the eggs when I added everything.
Creamy, cheesy homemade pasta with salty pancetta…toss with lots of freshly-cracked black pepper, sharp Italian curly-leaf parsley, and more cheese. Of course.
We may be giving away and brand new KitchenAid Artisan Mixer with this pasta press on our Instagram soon–maybe……
- 1 3/4 c flour
- 1/2 t salt
- 2 eggs
- 1-2 T water
- 1 t olive oil
- 4 oz. pancetta
- 1 T minced garlic
- 2 eggs
- 3/4-1 c parmesan or pecorino cheese
- freshly-cracked pepper
- handful curly leaf parsley, chopped
- Mix flour and salt in your KitchenAid mixer. Slowly add in eggs, then water while mixing until cohesive ball forms. Knead with dough hook for 2 minutes. Wrap in plastic and let rest 30 minutes.
- Attach pasta press to mixer. Form walnut-sized dough balls and feed into the auger, turning the machine on to speed 10 for bucatini. Follow directions in manual to complete pasta.
- Boil heavily-salted water, add pasta to water and cook until al-dente, about 5 minutes if fresh.
- In second pan, add olive oil, pancetta, and garlic. Cook until pancetta begins to crisp on edges. Remove from burner.
- Once pasta is ready and drained, whisk eggs and 1/2 c cheese in pan with pancetta. Then add hot pasta to very warm pan directly, and immediately begin tossing. Continue to toss until egg mixture has lightened in color and thickened. Toss with parsley, more cheese, and freshly-cracked black pepper. Serve immediately.
Pasta recipe from the KitchenAid recipe book