Fettucine Carbonara by Rigel Daniel Jose D'Ambrosi Ojeda
From TP in Colombia
INGREDIENTS
HOW TO PREPARE
For the sauce: • Salt • 3 large eggs • 3 large yolks (room temperature) • 2 ounces (about 1 cup) pecorino Romano, grated • Parmesan or pecorino, grated • Coarsely ground black pepper • 1 tablespoon olive oil • 3 ½ tablespoons olive oil • 3 ½ ounces slab guanciale (pancetta or bacon), sliced into ¼ inch-thick cubes • 500 grams fettuccine For pasta: • 400 grams all-purpose flour
01. Place a large pot of lightly salted water over high heat and bring to a boil. 02. Fill a large bowl with hot water for serving and set aside. 03. Whisk together eggs, yolks, and pecorino in a mixing bowl. 04. Season with a pinch of salt and black pepper. 05. Set the water to boil. 06. Heat the pan, add pork, and sauté until the fat is rendered on the edge of crispness. 07. Remove from heat and set aside. 08. Create a small volcano with flour by hand, and put eggs, oil, and salt in the middle. 09. Beat the eggs until creamy consistency, then start mixing with the flour. 10. Start to knead very well, and reserve it in the fridge in a plastic bag or with cling film for an hour. 11. Use a stand mixer to put everything into a bowl and let the machine work until the bowl is clean. 12. Cut the dough into four equal pieces, then start kneading until soft. 13. Laminate several times with the roller until the dough becomes thin. Dust it with flour occasionally. 14. Take the long-laminated pasta and fold the sheet into three or a maximum of four, then cut it with the knife 0.3 inches (0.7cm). 15. Boil the pasta in a large pan with water and a pinch of salt. It should take no more than 5 minutes to cook. 16. Reheat the guanciale in a skillet if needed. 17. Reserve ½ cup of pasta water. Drain the pasta and add it to the skillet on low heat. Stir for a minute. 18. Empty the serving bowl of hot water. Dry it and add the hot pasta mixture. 19. Stir in the cheese mixture, adding some reserved pasta water for creaminess. 20. Serve immediately, dressing it with some additional grated pecorino, the remaining guanciale cubes, and pepper.
• 3 large eggs • 3 egg yolks • Pinch of salt • ⅓ cups olive oil
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