One of the best meals I had on our honeymoon was in Florence, Italy in the Piazza di Santa Croce. I ate a plateful of Spaghetti Carbonara and finished the afternoon meal with tiramisu. Wanting to relive our honeymoon in a small way, I made Spaghetti Carbonara for dinner Sunday.
Here are a few photos from that meal in Florence:
Since we got our KitchenAid Pasta-Extruder Attachment, we have probably eaten more fresh, delicious pasta than we should. We use it making 2 cups of flour, 3 eggs, and just a dash of salt, olive oil, and leftover whey from making fresh mozzarella (water or more oil is an adequate substitute). In our attempts, we’ve learned that the key to pasta that will cook firmly and not taste floury is kneading, kneading, and more kneading.
After you press your fresh pasta it is crucial that you lay it on towel. This keeps it from sticking together and stretching when you pick it up.
I used the New York Times Spaghetti Carbonara recipe. If you’re using fresh pasta, I would recommend using less pancetta than called for, so you can taste the pasta.
Since it was such a hit with the husband, wrote it out on one of these printable recipe cards from Love vs. Design. Unfortunately, my recipe book disappeared in the move to Austin. I’m trying to remember and rewrite as many recipes as I can, but that was years of collecting and creating.
The Spaghetti Carbonara turned out great. It was a lot less yellow than the one I ate in Florence. More egg yolks, maybe?