Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

This delicious carbonara recipe is made with beautiful, light, fresh pasta. It will show you how to make carbonara, and the pasta that goes into it, from scratch! You can roll it out by hand, but if you want to make your life a whole load easier, I recommend buying a pasta roller just like this. (The previous was an affiliate link to a product for which I earn a commission per purchase.)


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Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch
Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Introduction

I was never a particularly big fan of Italian food growing up. All of the Italian meals I tried seemed to revolve around the same few things. Minced meat. Pasta. And tomato sauce.

You can imagine my disappointment, then, when the restaurant I ran was taken over by an Italian franchise. They implemented their own menu, filled with Italian classics and twists on Italian cuisine.

A bigger issue than my disinterest in Italian food, was the quality. It was terrible. Simple dishes were being executed completely incorrectly. And nothing was made with any love or care. If it was even made by us at all.

Naturally, I sought to change that. But that’s a story for another day!

Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

About the dish

In the situation I described above, perhaps the worst culprit was the carbonara. They served essentially a ginormous plate of spaghetti, soaked in cream and laden with bacon.

And I mean soaked in cream. I think of carbonara is bordering on a sauceless dish. It is lubricated with a sauce, but there should be no excess. Nothing in which to dip a slice of bread or to suck up with a spoon.

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It was during this ongoing situation that I learned a little more about the realities of Italian food. In defence of my captors, their pizzas were incredible. And thoroughly authentic. Owing largely to the presence of a very capable pizza chef. Whose skill and knowledge was directed solely at the creation of those beautiful pizzas. Not to anything else. And it showed.

I learned a lot in that time. Including the real nature of a good carbonara. Which I learned was actually a very simple, peasant dish. My co-workers told me that a good carbonara actually contained no cream at all. Just eggs. And that it should really only be garnished with pork and pecorino cheese.

About this carbonara recipe

This recipe will teach you how to make carbonara from scratch. That includes making pasta from scratch.

I have been led to believe that more authentic carbonara recipes would utilise dried pasta. Although I’m not sure how true that is. Supposedly because dried pasta is lighter than that made with egg. And therefore more suited to a dish comprised almost entirely of pasta.

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I am also aware that in authentic recipes, guanciale is used. But this is not always an option. In this instance, for example, I used bacon. Because it’s what I had available.

I’m all for using the authentic ingredients where possible and encourage everyone to do so. But I would never argue that substitutions can’t be used in their place when absolutely necessary.

Finally, we will use pecorino cheese in this recipe. Because it is the more authentic approach. But, once again, if you only have access to alternatives, don’t cheat yourself out of a good meal!

Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Things to remember!

  • Making pasta is fun. But it can be laborious and time consuming. The trick is to be patient and to take care with the smaller details.
  • Seemingly little details like thoroughly flouring the dough at a certain point will make a huge difference to the outcome. In fact, they might be the difference between success or failure!
  • Use what you have available. I said it above and I’ll say it again. Authenticity is a wonderful thing. But it isn’t as important as enjoying a good meal!

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The above are affiliate links for which I earn a commission per purchase.


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Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Fresh Pasta Carbonara Recipe | How to Make Carbonara from Scratch

Ed Chef
This delicious carbonara recipe is made with beautiful, light, fresh pasta. It will show you how to make carbonara, and the pasta that goes into it, from scratch!
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

For the pasta

  • 200 g Plain Flour
  • 2 Eggs
  • Salt

Garnish

  • 2 slices Bacon or guanciale if available
  • 2 Eggs
  • Salt
  • Black Pepper
  • Pecorino
  • Parsley

Instructions
 

Bacon

  • Cut the bacon into small pieces.
  • Add to a hot, lightly oiled pan ando cook to the desired crispiness. Set aside.

Sauce

  • Crack one whole egg into a bowl and add the other yolk as well. We won't be using the remaining white.
  • Add a generous amount of salt, pepper and finely grated pecorino cheese and mix.

Pasta

  • Sift the flour into a bowl and make a well in the centre. You can do this on a work surface if you prefer, but this way makes life a lot easier.
  • Season the flour with salt and combine everything thoroughly. You should end up with a thick dough. If it feels too dry, you can loosen it up with a little water. But this shouldn't be necessary,
  • Knead the dough for fifteen minutes or so and then wrap in clingfilm. Place in the fridge for half an hour.
  • Bring a large pan of water to a rolling boil on a medium high heat.
  • Take the dough back out and flour a work surface. On that surface, roll out the dough as thinly as you can. You want it ideally less than a millimetre thick.
  • From there, check if you need to re-dust the surface and then dust the top of the flour as well. Don't go crazy, but do be thorough, otherwise your pasta will stick together.
  • Once the pasta dough is suitably well floured, roll it up into a cylinder and trim the edges.
  • Using a very sharp knife, slice the pasta into thin strips.
  • Once all the pasta is cut, drop it into the water and cook for 3 – 5 minutes. Try to loosen the rolled up pasta as you drop it into the water and work as quickly as you can to make sure everything cooks evenly.
  • Remove the pasta from the water, but don't throw the water away.

Sauce & Garnish

  • In another clean pan or bowl, add the pasta, bacon and the sauce. Toss everything together, along with a spoonful or two of the pasta water, and taste to check the seasoning.
  • Garnish with extra pecorino and black pepper, and add some parsley if desired.
Keyword bacon, carbonara, fresh pasta, how to make pasta at home, pasta, pork

If you’ve enjoyed this recipe or have any comments or queries, please do let me know in the comments section below! And don’t forget to like and share!

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