Fettuccine Carbonara
Ingredients: Dough: 1 egg flour to include a little water salt Sauce: 1 onion 50 ml smintine 100 gr. grated parmesan 100 gr. pan-fried bacon crisp in the pan and cut into pieces 2 egg yolks salt, pepper, nutmeg
To prepare a delicious recipe for fresh fettuccine with a creamy cream and pancetta sauce, you need a few simple yet quality ingredients. Start by making the pasta dough. In a large bowl, add 1 egg, about 200 grams of flour, 50 ml of water, and a pinch of salt. Using a spatula or your hands, mix the ingredients until a homogeneous dough forms. Then, knead the dough for about 10 minutes until it becomes elastic and smooth. It's important to spend time on this step, as well-kneaded dough will yield better pasta.
Once you have a uniform dough, cover it with a damp towel or plastic wrap and let it rest in a warm place for 30 minutes. This step allows the gluten to relax, making it easier to roll out the dough. After resting, take the dough and pass it through a pasta machine, initially setting it to the thickest position. Continue to pass it through the machine, gradually reducing the thickness until you obtain a thin sheet, about 1-2 mm thick.
Once you have the pasta sheets, using the special fettuccine attachment of the machine, cut the dough into long, thin strips. Place the fettuccine on a hanger or a clean rack and let them dry for 15-30 minutes to prevent sticking together. Meanwhile, you can prepare the sauce. In a pan, sauté a small onion, finely chopped, in a little olive oil until it becomes golden and translucent. Then add 100 grams of diced pancetta and fry until crispy.
Once the pancetta is ready, reduce the heat and add 50 ml of cream and 100 grams of grated parmesan. Stir well to combine the ingredients, then remove from heat. In a small bowl, beat 2 egg yolks with a pinch of salt, pepper, and a dash of nutmeg. Add this mixture to the sauce in the pan, stirring quickly to avoid curdling the eggs.
In a large pot, boil salted water and add the fettuccine, letting them cook for about 5 minutes. Once al dente, drain them well and immediately mix them with the prepared sauce, ensuring that each strip of pasta is evenly coated. Serve immediately, sprinkling a little grated parmesan on top and, if desired, a few sprigs of fresh dill for added flavor. This simple and tasty recipe will bring a touch of Italian authenticity to your kitchen!
