Recipe courtesy of Frank Mazzonetto of Frankie's Fettuccini.
Directions for: Frankie's Fettuccine Carbonara
Ingredients
Pasta Dough300 g 00 flour
6 large eggs
salt, to taste
Carbonara Sauce4 egg yolks
250 g pancetta, diced
cup fresh or frozen green peas
1 cups mixed mushrooms, sliced
1 medium white onion, diced fine
4 cloves garlic, sliced thin (like in Goodfellas)
cup Parmigiano Reggiano, grated
cup pasta water
chives, for garnish
salt and black pepper, to taste
Directions
Pasta Dough1. Wash and dry hands your hands. Place flour in centre of work surface; create a well in the centre, crack eggs into a bowl, whisk very well, about 1 minute.
2. Add eggs into flour well; slowly incorporate the flour into the eggs with your fingers or a fork.
3. When there is no liquid egg left, start forming a ball with the loose dough. After the dough ball is formed you must start to knead the dough using the base of the palm of your hand, push into the dough and turn and fold into itself. Knead 5-7 minutes to develop the gluten in the flour; this will help for the perfect al dente texture when the pasta is cooked.
4. You'll now have a smooth dough ball. Wrap in plastic, and rest in fridge for at least 1 hour.
5. Using pasta machine: Cut pasta into palm sized pieces so they will pass through pasta machine easily.
6. Press one edge of the pasta piece flat so it will fit through the rollers of the pasta machine on the widest setting. Feed dough through the machine; do it twice on each setting to ensure consistency from widest to second thinnest.
7. As the sheet forms, you'll want to fold the ends in on themselves and feed it back through the machine. This will create a nice square edge. If the sheet becomes too long and difficult to handle, cut it shorter.
8. Use the backside of your hand to support the pasta coming out of the machine so it doesnt sag and stretch. The final thickness for fettuccine should be just less than a coaster, about 1mm.
9. You can hang the sheets to dry or place them on trays lined with kitchen towels.
10. Change the die on the pasta machine to cut the fettuccine. Feed the sheets through and grab the fettuccine from the other side. Make nests with them. Place on tray until needed.
Carbonara Sauce1. Have a large pot of salted boiling water ready to go.
2. Heat frying pan to medium-high. Add pancetta, cook until fat is rendered and browned, about 3-5 minutes.
3. Remove pancetta from pan, place on paper towel, and set aside for later (save some for garnish). Save the fat in the pan and turn down heat to medium.
4. Add onion and garlic to pancetta fat and cook 3 minutes. Add mushrooms and cook until water is evaporated, about 10 minutes.
5. Season with salt and pepper.
6. Add back the cooked pancetta and the peas, incorporate everything together and cook 2-3 more minutes.
7. Drop nests of fettuccine into boiling water, cook for 2 minutes or until "al dente".
8. Add the nests to frying pan with pancetta mix. Add pasta water and Parmigiano (save some for garnish). Stir, shut off heat; add egg yolks, and stir - you DO NOT want to scramble the yolks. You should have a beautiful smooth coating to the fettuccine now.
9. Serve with some crispy pancetta, Parmigiano, and chives for garnish.
See more: Comfort Food, Eggs/Dairy, Italian, Pasta