Alla carbonara means "in the style of a coal worker”, a classic, delicious Italian dish of cured pork, pasta, and eggs. Our carbonara is made with tagliatelle pasta (which you will make fresh), a sauce of sautéed pancetta and shallot tossed in cream, black truffle tartufata, black pepper, and egg yolks. It's all topped with fresh, chiffonade snap peas to complete our dish. And, as always, a fabulous mixer from Sarah, a Paolo Maldini.
The pasta dough we will be making this class is different from previous classes. This dough is a Northern Italian specialty, using a lot more egg yolk to create a very silky finished product.
1 1/3 cup 00 flour
4 ea Egg yolks
1 ea Egg, whole
1 tsp Olive oil (for the pasta dough)
1 ea Lemon
2/3 cup Cream
3 oz Pancetta
1 oz Olive oil (for the sauce)
1 ea Shallot
1 oz Parmesan
2 ea Egg yolks (to finish the sauce)
1 cup Sugar snap peas
1/2T Balinese Truffle Salt
Fill the large pot with water, cover, and place on the stove on low heat.
Remove 1/3 cup from the 00 flour and reserve as bench flour.
Lay the remaining flour on the counter top, make a well in the center, and add the egg yolks, whole egg, and olive oil.
Whisk the eggs and oil together with a fork.
Using your index finger like a dough hook, mix the eggs into the flour until shaggy.
Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and let rest.
Peel and finely mince the shallot. Peel and chiffonade the snap peas. Dice the pancetta.
Roll out the pasta dough and cut into tagliatelle. Transfer the tagliatelle to the sheet tray lined with parchment paper.
Dust with flour and set aside.
HOW TO COOK
Heat the olive oil over medium-low heat and add pancetta. Saute for about 2 minutes to render the fat.
Add the shallot and a pinch of Balinese Truffle Salt. Cook until the shallot is soft.
Add the cream and bring to the boil.
Lightly season the large pot of boiling water and cook the pasta for 2 minutes or until al dente. Add the
Chiffonade snap peas right before draining the pasta.
Reserve 1/2 cup of the cooking liquid and drain the pasta.
Add the reserved pasta water to the sauce and bring back to a simmer.
Remove the sauce from the heat and whisk in the egg yolk as the liaison for the sauce.
Grate half of the Parmesan cheese into the sauce and fold in the pasta. Toss the pasta in the sauce.
Adjust the seasoning with Balinese Truffle Salt.
Split the carbonara between two plates and top with more grated Parmesan cheese.