Carbonara with Black Pepper Tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE PASTA DOUGH: Finely crack black pepper into a jug and mix with the flour. Distribute the pepper-flour mixture so that there is a crater in the centre, then crack the eggs into the crater. With a fork, beat the eggs together and slowly incorporate the flour into the eggs. Once fully incorporated into a dough, knead the dough with one hand until elastic and smooth. Refrigerate for 30 minutes in cling film.

Step 2

CUT THE PASTA DOUGH: Quarter the dough and flour each dough sheet. One at a time, feed the dough sheets through the widest setting of the pasta maker. Fold each sheet so it’s a third of its current shape (like folding an envelope) and feed back through the pasta maker on the widest setting. Repeat this process 5 times for each sheet, flouring liberally. Tighten the pasta maker setting by 1 notch, then feed the sheets back through. Repeat this process 3 times for each sheet, tightening by 1 more notch each time and always flouring liberally. Flour the sheets liberally once more, then feed through the tagliatelle cutter. Hang the tagliatelle on the pasta rack and reserve until it’s time to boil the pasta.

Step 3

PREPARE THE CARBONARA: Grate the cheeses into a jug. Add the whole egg and the separated egg yolks to the jug alongside a generous amount of freshly cracked black pepper. Combine thoroughly with a whisk.

Step 4

COOK THE GUANCIALE: Bring a pot of salted water to a boil. Dice the guanciale, then heat a pan over a medium heat. Add the diced guanciale to the pan and cook, stirring frequently, until the fat renders and the meat crispens.

Step 5

COOK THE PASTA: Add the tagliatelle to the pot of boiling water and boil until al dente. Drain the pasta, reserving the pasta water. Using tongs, transfer the cooked tagliatelle to the pan with the guanciale and combine. Reduce heat to low.

Step 6

COMBINE THE CARBONARA: Add 100ml of the pasta water to the egg mixture, whisking constantly to ensure the egg doesn't scramble. Scrape the egg mixture into the pan and stir constantly with the tongs until the sauce cooks and thickens into a creamy, silky consistency.