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The following article was published in our article directory on July 29, 2014.
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Food and Wine by LeVinRouge Homemade Pasta Carbonara

Article Category: Cooking

Author Name: Julien Morelle

Homemade Traditional Spaghetti Carbonara
Ok, not everybody has a Pasta Maker. But everyone SHOULD HAVE! They are the most fun ever. Since we invested a whole $25 in our Pasta Maker 1 month ago, we have used it once a week every week since. My personal favourite is Spaghetti, thus the reason I have included it in this recipe. Now if you don't have a Pasta Maker (buy one!!), that's ok too. This recipe works equally well with purchased pasta, you're just not likely to have as much fun as if you were making your own. Ok. No more about the pasta maker. I promise. As for the Carbonara in this recipe, you will see there are no onions and no cream. Traditional Italian Carbonara does not use onions or cream. So for this dish, neither do we.

Preparation Time: 1 hour (for the Homemade Pasta), otherwise, no prep.
Cooking Time: 15 mins
Ingredients (Serves 4):
Homemade Pasta:
300g All Purpose Flour
3 Eggs
Carbonara:
150g Pancetta
100g Shredded Parmesan
3 Eggs
Olive Oil

Method:
Homemade Pasta
Mix the flour and 3 eggs inside a large mixing bowl with your hands into a dough. Roll out the dough until it is slightly thicker than your preferred end result for your spaghetti. Cut the dough as many times as you need so that you are only placing relatively narrow strips into the pasta maker at one time. Have fun making your pasta. When you've got all the spaghetti cut, place it on a chopping board, mix with some more flour and then leave to dry at room temperature for approximately an hour.
Cooking:
Bring a big pot of water to the boil and once it's ready, drop in your spaghetti. Try not to let your pasta stick to the base of the pot. Stir regularly.

As the pasta is cooking, fry off the pancetta in olive oil in a hot pan.

Whisk 2 eggs plus one extra egg yolk along with half the parmesan in a bowl.
Once the pasta is cooked al dente, drain it of water and add to the frying pan of pancetta. Cut the gas to the frying pan. Mix the spaghetti and pancetta together and then add the egg and parmesan (the carbonara sauce). Continue to mix together for approximately thirty seconds and then serve, sprinkling the remaining parmesan over the dish.

Bon Appetit! Or rather, Buon Appetito!!

Keywords: wine aerator, how to, food and wine, red wine, wine aerator set, homemade pasta, diy, healthy

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