Spaghetti Carbonara

By Drjt

Ingredients

• ShareTo Make Pasta Dough:
• 1 ⁄3 cup semolina flour
• 1 ⁄2 cup "00" flour
• 2 egg yolks, plus one whole egg
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 2 tablespoons ice water
• To Make Carbonara Sauce:
• 1 ⁄2 cup diced bacon
• 1 small onion
• 1 garlic clove, peeled
• 1 1⁄2 cups half-and-half
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 ⁄4 cup grated Parmigiano
• Kosher salt and freshly ground black pepper
• 1 duck egg yolk, or 2 chicken egg yolks
• 1 ⁄4 cup fresh or frozen peas, blanched

Details

Servings 2
Adapted from winespectator.com

Preparation

Step 1

1. In a large bowl, combine the semolina and "00" flours, and make a well in the center.
2. In a separate bowl, mix the yolks, whole egg, oil, salt and water. Gradually pour the mixture into the well, and incorporate into the flour.
3. Knead the dough for 5 minutes. Cover, and let rest for 30 minutes at room temperature.
4. Use a pasta machine to roll and cut the dough.

1. Put a large pot of salted water on to boil.
2. In a large pan, sauté the bacon until lightly browned. Drain off three-quarters of the fat.
3. Add the onion and garlic, and sweat until soft.
4. Add the half-and-half, bay leaf and thyme, and cook until the sauce is reduced by half.
5. Cook the pasta in the water for about 3 minutes.
6. Strain the solids from the cream. Add the Parmigiano, and salt and pepper to taste.
7. Off the heat, whisk in the yolk, and add the peas. Adjust the seasoning as desired.
8. Toss the sauce with hot, cooked pasta. Serve immediately. Serves 4 as an appetizer, 2 as an entrée.