Fresh Tagliatelle Carbonara.
Serves 2
The Pasta:
100g 00 Flour
1 small pinch of Saffron (optional)
1 egg
Salt (to season your cooking water)
Method:
In a medium bowl, mix the flour, egg, and saffron until you reach a crumble texture.
Moisture level check: squeeze all the crumbles together in your hand, if it sticks together (and doesn’t crumble apart) your good 👍🏼 if not, add a TINY dribble of water to your mix, then check again.
Now pour the dough out onto your board and kneed for 5-10 mins.
Wrap in clingfilm then leave to rest in the fridge for 20mins.
Using a pasta machine, roll out your pasta and cut into Tagliatelle (full video tutorial on this is on my YouTube Channel).
On a medium heat, cook your pasta in seasoned boiling water. Set aside the pasta and keep the water.
The Carbonara:
Fresh Pasta (just cooked, KEEP your pasta water)
100g Pancetta (cut into lardons)
3 x Egg Yolk
100g Pecorino (finely grated)
Salt & Cracked Black Pepper (to taste)
Method:
In a medium bowl, mix together the yolks and pecorino.
In a large, deep frying pan on a medium heat, fry your pancetta until crispy and golden brown.
Pour in your pasta and stir until coated in the pancetta oils.
Add a little pasta water into your yolk & pecorino and stir before pouring into the pasta.
Mix and toss this until you reach a creamy glossy consistency, adding more pasta water as needed to make it saucy. Season with salt if needed (the pancetta may be salty enough) and cracked black pepper.
Pour onto a plate, top with pecorino, black pepper and a drizzle of olive oil … and ENJOY!
🎥 Filming & editing by @gabbyjwatkins 👩🏼💻
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