Classic carbonara

Egg Yolk Dough

2 1/2c 00 flour

3ea whole egg

4-6 egg yolks

pinch (2g) salt

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest at room temperature for 2 hours (if using dough immediately). If making the day before, rest 30 minutes at room temperature and place into the refrigerator.

alternative method - using a stand mixer with the dough hook

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest, the same as above.

Be sure to temper the dough at least 2 hours at room temperature, before using.

Carbonara

6-8oz guanciale, skin off (substitute bacon or pancetta)

freshly cracked black pepper

3oz pecorino or parmigiano (or combination), grated

3ea egg yolks

1. separate  yolks and place in a large bowl near the stove to temper

2. bring a large pot of water to a boil, salt.

3. in a wide sauce pan, begin rendering the guanciale over medium low heat. when golden and translucent. remove from heat. add black pepper to toast.

4. drop the pasta into the boiling water, and cook until al dente.

5. while pasta is cooking, whisk together pecorino and egg yolks to form a paste.

6. when the pasta is finished cooking, drain and add to the pan of rendered guanciale and its fat - quickly toss to begin emulsifying with a small amount of pasta water.

7. finally transfer to the bowl of  egg mixture and continue to drag the pasta through the sauce to emsulfy, creating a marriage of the two together.

kitchen equipment

stand-mixer (for kneading dough)

pasta sheeter and/or rolling pin/wine bottle

bench scraper or pastry card

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

bowl (for mixing)

spatula / piping bag or ziplock bag (for filling)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel(s)

small bowl for separating eggs

microplane or box grater (for cheese)