How To Make Homemade Carbonara Pasta

Join our Senior Merchandising Manger for our Retail Division as she shows us her and husband’s favorite homemade pasta recipe!

  • Durum wheat flour (Semolina) about 1.25-1.5 cup, add more if needed
  • 2 eggs
  • All-purpose flour to keep pasta dough from sticking
Step 1
Place a heap of the Durum wheat flour on a large clean surface and make a well in the center.

Step 2
Break the eggs into the well. Using a fork, stir the eggs until they absorb enough flour to form a dough.

Step 3
Knead the dough well until it becomes smooth and elastic.

Step 4
Cover and allow dough to rest for 30 minutes. After 30 minutes, you can start to roll the pasta.

Step 5
Flour your work surface and long rolling pin with all-purpose flour, and start rolling in different directions. Try to form a rectangle or oval with even thickness throughout the entire sheet. Apply more flour to rolling pin or your work surface if the pasta dough starts to stick.

Step 6
Once you roll the pasta sheet to as thin as you can get without tearing, it is ready to be cut. Roll the top and bottom edges of the pasta toward the center to make it look like an unopened scroll. Cut the scroll into ¼ pieces with a sharp knife to make fettuccine, or thicker if you are making thick pasta, such as pappardelle.

Step 7
Once you have a blade’s length of cut pasta, slide the knife blade beneath the pasta and lift from the knife to unroll the pasta, then place on a board until all the pasta is cut.

Step 8
Boil a large pot of water with some oil and salt. Once the water is boiling, place the pasta into the water and cook until they rise to the surface, about 3 minutes.

      • 5 slices of bacon or pancetta, chopped to 1/2” pieces
      • 1 cup of sweet onion, diced
      • 1 cup of grated Pecorino Romano cheese
      • 2 eggs
      • 1 tbsp of olive oil
      • 1 tsp of Italian seasoning, dried marjoram, or dried oregano
      • A pinch of chili flakes
      • A pinch of black peppers
      • Chopped parsley for garnishing
Step 1
Beat the eggs in a medium bowl, add pecorino cheese a handful at a time. The mixture will look like uncooked cornbread once incorporated. Set aside.

Step 2
In a large frying pan, brown the bacon over medium heat. Add the chili flakes, turn pan to medium to low heat.

Step 3
In a medium frying pan, sauté the onion and Italian seasoning in the olive oil over medium to low heat until onion is translucent. Add the onion into the large pan and continue cooking over medium to low heat. Once the bacon is crispy, turn the heat off.

Step 4
Cook pasta and reserve about 1/4 cup of pasta water. Add the cooked pasta in the pan and toss with the bacon and onion. Pour in the egg and cheese mixture and toss it all together. Add ½ of the pasta water, continue tossing until the cheese melts, the egg cooks and forms a creamy sauce. If the mixture is still clumpy, add a little more pasta water.

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