Charlie stops by the kitchen to teach Ryan how to make a fancy, showstopper meal... homemade pasta with carbonara sauce! Can they pull it off? Will the kids eat it? Watch and find out!!
RECIPE: Homemade Pasta Carbonara
Ingredients:
Flour
Eggs
Water
Pancetta
Pecorino Romano cheese
salt and pepper
Tools:
Kitchen scale, pasta roller, pasta drying rack (optional!)
Directions:
Weigh out 400 grams flour, and empty flour on your workspace. Hollow out a crater in the middle of your pile of flour for the eggs. Crack four eggs into the space and slowly combine by gradually mixing with a fork.
Once your dough has come together, wrap in saran wrap and set to the side for 30 minutes.
To prep the sauce, grate all the cheese. Crack four whole eggs and two egg yolks into a bowl and add salt and pepper. Add 3/4 of the cheese to the egg mixture and evenly combine with a fork. Set aside.
In a pan over medium heat, cook the pancetta. You can use a small amount of olive oil or not, up to you! Stir consistently and cook until done, not too crispy (or the kids won't like it!)
Start a large pot of water to boil, salt the water generously.
To roll out the pasta dough, lightly flour your work surface. Cut the dough ball into quarters. Flatten one of the quarters into an oval and roll through the pasta roller on the largest (widest) setting. Continue to pass the dough through the roller, gradually lengthening and flattening out the dough. Once dough is thin enough, set aside to rest, either on a pasta drying rack or anything similar! Pass the dough through the pasta roller on the spaghetti setting to create your spaghetti noodles.
Cook the pasta! Once it's cooked, strain out the water but reserve around 2 cups of pasta water and set to the side.
Add the spaghetti to the pan with the pancetta, stir to combine. Let the pasta and pancetta mixture cool slightly so it’s warm but not hot and slowly add the egg and cheese mixture, stirring to combine thoroughly. Add the pasta water to help the sauce coat the pasta evenly/
Plate the pasta and top with the remaining pecorino romano grated cheese.
Don't forget- the ratio of eggs to flour for the pasta is 100 grams to 1 egg.
Enjoy!
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12 сен 2024
