You don’t have to be intimidated by the idea of making fresh pasta. It might be a mindful exercise and one I take on as a therapy session while kneading the soft dough. For one, I feel way much better knowing I made a meal for my family from scratch.
And how on earth does time fly by so quickly?!
This recipe came about as I was left with three burnt fingers (don’t even ask) so I had to dust off the husband and the trusty pasta maker to get some good grub on the table. I had an almost expired tub of cream in the fridge and instantly knew that I wanted to make a carb and fat loaded dinner. Sometimes this is necessary…
I haven’t actually bought pasta from a store in ages. When you have a nifty pasta maker at home, it’s kind of a no brainer really, homemade spaghetti for the win!
How to make Fresh Pasta:
200 gr flour and 2 large eggs. That’s what I use for my homemade pasta. You can add a pinch of salt or a teeny bit of olive oil or water to help the kneading process.
Make a little mountain with your flour on a clean surface. Make a well/hole in the middle of the flour and break the eggs into it.
Using a fork, gently combine the flour and egg until incorporated working your way from the inside out, and combining the flour and egg.
Use your hands next to work the egg through the flour. Knead knead and knead some more. The dough will fully incorporate and will be stretchy and silky. Cling wrap and rest for 1 hour at room temperature. Once ready work the dough into a shell like form and through the widest setting of your pasta machine. Fold the dough once or twice and roll through the machine, working your way through the settings until the dough is thin sheets. Use extra flour to dust the sheets. You can keep the sheets in an airtight container in the fridge for two to three days and cut in strips for pappardelle or use for a yummy lasange.
For this recipe I used my pasta machine attachment that cuts the sheets into spaghetti or fettuccine. Cook in salt water for 3 minutes, as fresh pasta takes a lot quicker to cook than dry pasta.
Homemade Spaghetti Carbonara
I don’t think a meal can be this comforting and delicious at once. There is so much you can do with such a handy tool like the pasta machine in the kitchen. Totally worth it. I thought you also might like this recipe of Spaghetti with Baked Lamb Meatballs or this easy Spaghetti with Chicken, Mushrooms and Zucchini. For a vegetarian option you should go with this Spaghetti with Broccoli and Avocado -either way, spaghetti is a winner!
| Prep Time | 20 min |
| Cook Time | 10 min |
| Servings | servings |
- 200 gr flour
- 2 large eggs
- flour to dust
- 250 gr bacon diced
- 3 large egg yolks
- 80 gr grana padano
- 1 cup cream
- salt and black pepper
- extra parmesan to serve
- basil to garnish
Ingredients
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- Make a little mountain with your flour on a clean surface. Make a well/hole in the middle of the flour and break the eggs into it.
- Using a fork, gently combine the flour and egg until incorporated.
- Use your hands next to work the egg through the flour.
- Run the pasta dough through the pasta machine until you reach a point where the sheets has fully combined the flour and egg. Dust with flour.
- Attach the spaghetti cut gadget to the pasta machine and carefully run the pasta sheets through it.
- Cook in salted boiling water for 3 minutes. OR just have two portions store bought spaghetti cooked.
- Drain the pasta and return to stove.
- In a mixing bowl combine the egg yolks, parmesan and cream. Mix well and season.
- Add this mixture to the spaghetti (still in the hot pot) and allow to cook through on low heat until thick. Remove from heat.
- Meanwhile, chop the bacon and fry until crispy.
- Serve the spaghetti carbonara with crispy bacon, extra parmesan and fresh basil.
