Joseph Denison Carey's tagliatelle carbonara
Joseph gives us a masterclass in the Italian classic, tagliatelle carbonara. We'll learn how to to make the entire dish, including the pasta from scratch - and what's better you only need four ingredients!
Tagliatelle carbonara
Serves: 2
Ingredients
2 whole large eggs2 egg yolks (large) 250g pasta flour
25g guanciale (or pancetta), cut into small cubes A handful of pecorino (or Parmesan), finely grated2 egg yolks
Black pepper
Method
1. To make the pasta, mix the whole eggs and the egg yolks together with a fork, then slowly incorporate the flour. When a thick paste has formed, knead for 7-8 minutes. Shape into a ball and flatten into a circular disc, then cover in cling film and rest in the fridge for one hour.
2. Cut the dough in half and dust in flour. Take one piece and roll out once with a rolling pin, then feed it through a pasta machine on its widest setting. Dust in flour if the dough is feeling sticky. Fold the dough in half and pass it through the machine twice more. Continue to pass the dough through the machine, gradually reducing the thickness of the rollers one step at a time until you reach the penultimate thickness at roughly 1.5mm.
3. Alternatively, if you don’t have a pasta machine, use a rolling pin to roll out the dough to the required thickness, moving and flouring the dough constantly so it doesn't dry out. Cut into long thin strips to make tagliatelle.
4. Add the guanciale to a cold pan and cook gently to render the fat and cook through. Once cooked, turn the heat off.
5. Meanwhile, bring a large pan of water to the boil and season well with salt
6. Add the pasta and cook for 1- 2 minutes, or until al dente
7. Drain the cooked pasta and add to the guanciale with a little of the pasta cooking water
8. Add the pecorino, the egg yolks and a few twists of black pepper. Bring together on a low heat, then serve.