Dry Pasta Dough:
2 c. Fancy Durum or “00” flour
½ c. Semolina flour
1 ¼ tbsp. Extra Virgin Olive Oil
1 ¼ tsp. salt
2-3 c. Water (add as needed)
Add your flour and salt to a bowl. Make a well in the center, then add your water and olive oil. Begin to mix the flour and water mixture by whisking with a fork. Eventually a dough will form. Add more or less water or flour to achieve your desired hydration.
Knead the pasta dough for 10-12 minutes. Add a little water if it’s to dry or sprinkle some more flour if it’s to sticky. We are looking for a smooth and elastic consistency, which will develop the longer you knead the dough.
Cover dough tightly with plastic wrap, and let it rest for around 30 minutes.
After the dough has rested, cut sections off your dough ball and roll out with a rolling pin, then run through your dough press.Start at the widest setting, gradually working your way down to your desired thickness. Take your flattened dough and run it through the pasta cutter for spaghetti noodles. Sprinkle with some flour to prevent sticking together.
Let noodles dry on rack for 20 minutes for best performance of fresh noodles, or until completely dried for dry pasta.
1 lb. dry or fresh spaghetti pasta
2 tbsp. extra-virgin olive oil
4oz. pancetta or guanciale cubed or cut into strips
4 garlic cloves, finely chopped
2 large egg yolks
1 egg sunny side (optional for garnish)
1 c. freshly grated Parmigiano-Reggiano, plus more for garnish
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
(Start cooking the Spaghetti before you start the sauce so the pasta will be hot when you add the egg/cheese mixture. The hot pasta will cook the raw eggs in the sauce.)
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente.
Meanwhile, heat the olive oil in a deep skillet. Add the pancetta and sauté until the pancetta is crisp and the fat is rendered. Add the garlic into the fat and sauté until light golden brown in color.
Beat 2 of the eggs and Parmesan cheese together in a bowl and set aside.
Drain the pasta and reserve 1/2 cup of pasta water
Add the hot, drained pasta to the deep skillet and toss to coat the pasta with the pancetta fat. Remove the skillet from the heat and pour the egg/cheese mixture into the pasta, mix quickly until the eggs thicken. You can use the reserved pasta water to thin out the sauce until you get the consistency you like.
Season the carbonara with freshly ground black pepper and salt.
Serve the spaghetti carbonara garnished with chopped parsley, shaved Parmigiano Reggiano, one sunnyside up egg and some fresh thyme.
Optional garnish: fried sunny side egg