GoodWheat Fettuccini Carbonara

Yields

6 portions

Portion Size

6 ounces

GoodWheat Fettuccini Carbonara
Mise en Place for GoodWheat Fettuccini Carbonara

Ingredients

For the Fettuccini Dough

  • 2 cups + ¼ cup GoodWheat Flour
  • 1 TBS Extra Virgin Olive Oil
  • 3 Eggs, whole, large
  • 1 tsp Kosher Salt

For the Carbonara

  • 4 ounces Pancetta, chopped
  • 4 cloves Garlic, minced
  • 2 Eggs, whole
  • 3 Egg, yolks
  • 1 cup + ¼ cup Parmesan Cheese, shredded
  • ½ tsp Black Pepper, ground

Garnish

  • ¼ cup Parsley, chopped

Method of Preparation

To Make the Fettuccini Dough

  1. In a medium sized kitchen aid bowl with a hook attachment, add 2 cups of GoodWheat Flour, olive oil, eggs and kosher salt. Mix together on low speed until a shaggy dough begins to form.
  2. Pour contents of the mixer out onto a floured surface and knead until dough is smooth and elastic when pinched, approximately 10-15 minutes.
  3. Wrap the dough in plastic wrap and let rest for at least 30 minutes. The dough can be made a day ahead of time and chilled in the fridge.
  4. Cut dough ball into four pieces and press into a rectangle.
  5. Using the pasta attachment on a kitchen aid and pass the dough through level 1 two times. Turn the knob to level 2 and pass the pasta sheet through one time. Repeat process and stop after completing level 5 (This will be level 6 on a hand crack). If pasta sheet folds over while passing through the attachment, pass through again before moving on to the next level.
  6. Switch the pasta attachment to the Fettuccini attachment. Take one sheet of pasta and cut in half. Run one half through the fettuccini attachment and put on a parchment line sheet tray. Sprinkle with GoodWheat Flour to keep from sticking.
  7. Repeat with all pasta sheets.

To Make the Carbonara

  1. Heat an 8-quart pot with water and bring to a bowl.
  2. In a medium bowl, whisk together eggs, 1 cup of parmesan cheese and black pepper together. Set aside.
  3. In a non-stick pan over high heat, add the pancetta and let cook for 3 minutes, stirring half-way through. Add garlic and stir again (at this point you should drop your pasta into the boiling water). Let pancetta and garlic cook for 2 more minutes.
  4. Shake the excess flour off of fettuccini and add to boiling water.
  5. Boil for 2 minutes until al dente, stirring with a fork half-way through.
  6. Drain pasta and reserve ¼ cup of pasta water.
  7. Immediately drop fettuccini in the pan with pancetta and garlic. Saute together for one minute and remove from heat. Let cool for 30 seconds.
  8. Spread the fettuccini out evenly in the pan so there are no gaps revealing the bottom of the pan.
  9. Add the egg mixture over the pasta and toss very quickly to coat. This will prevent the egg from scrambling in the pan. If coating is very thick, add 1 TBS of pasta water until mixture has thinned slightly over pasta.
  10. Garnish with parsley and additional parmesan.