Linguine Carbonara

I’ve wanted to add a recipe for homemade pasta to the blog for a while now! But when my pasta maker broke, I thought I had to wait. I did find out, however, that making linguini is almost quicker by hand than when using a pasta machine! I recently saw an elderly italian lady on tv and she made tagliatelle for the whole family on Sunday – i really enjoyed watching her as it was quite hypnotic watching her roll out the pasta! Until recently, I always believed a carbonara sauce was a cream based sauce – I know now however that the creaminess of this dish doesn’t come from cream but from an eggyolk! It is still unclear how this dish originated: some believe it was a favorite of coal workers, other say it only originated during World War II! 

 

Either way it has become a classic! For the pasta dough mix all the ingredients together and let the dough rest in the fridge for at least half an hour. I usually use half flour and half hard wheat semolina, as this gives the pasta a stronger structure. Roll out the dough with a little patience to about 0,5mm thickness, the roll in the edges toward the middle (as seen in the picture). Now cut the pasta in 1-2 mm large stripes with a sharp knife and let it dry on a baking tray for a few minutes!

Cook the pasta in salted and boiling water for a few minutes until they are al dente! In the meanwhile let the speck fry on low heat for a few minutes and mix the cheese and eggyolk. When the pasta is done, mix everything quickly in a preheated bowl and add a dash of pasta water! Serve immediately. Et voilà:)

 

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Ingredients (2-3 portions):

• 50g flour (type 00)
• 50g hard wheat semolina
• 1 egg
• 1 pinch of fine salt
• 1 dash of olive oil
• diced speck (or the more classic pancetta) to taste
• ground pecorino or parmesan to taste
• 1 eggyolk per person