Tagliatelle alla Carbonara

Tagliatelle alla Carbonara

I've only had one experience with home-made pasta before, when my wife had a go at making some sort of beetroot and ricotta ravioli a few years back. I remember it being tasty, but my over-riding memories of the meal were waiting what seemed like a whole weekend for it to be ready and then going into the kitchen afterwards and almost weeping at the mess that met me. Home-made pasta has since been off the menu at The Albion Tavern. That was until I bought this beauty from Amazon.

Two days later, pasta flour bought and the wife banished from the kitchen I was ready to pop my pasta cherry with a classic carbonara. And when I mean classic, I mean classic. Made the Italian way, without – and this is the important bit – cream. Search for authentic carbonara recipes and you will find that it's the addition of beaten eggs to the dish at the last moment that coats the pasta and gives it its rich creaminess. The actual pasta making process itself was pretty straightforward and mess-free, and within 30 minutes I had perfect-looking tagliatelle ready for cooking. The result was pretty impressive. Look, I'm not to lie here and say that home-made pasta is infinitely better than fresh shop-bought, but it's certainly more satisfying to make. Here's the basic pasta recipe, with classic carbonara. Serves 4.

Basic Pasta
Ingredients:
340g pasta flour
2 eggs, beaten

Method:
1. Make a well in the centre of the flour. Add the eggs and combine until a smooth dough comes together. Add small amounts of tepid water if too dry.
2. Knead with the palm of your hand for a couple of minutes. Wrap in clingfilm and leave for 20 minutes to firm up.
3. That's it. It then needs to be rolled through a pasta maker and cut with the desired attachment. Cook in salted boiling water for 2 minutes.

Tagliatelle alla Carbonara
Ingredients:
2 tbsp olive oil
125g streaky bacon, diced
3 clove garlic, finely chopped
400g fresh tagliatelle
3 large eggs, beaten
handful parsley, chopped
50g pecorino or parmesan, grated
black pepper

Method:
1. Heat the oil in a large frying pan. Add the bacon and fry gently for 5 minutes until golden. Add the garlic and fry for a further 2 minutes.
2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes. Drain, but save a little of the cooking liquid.
3. Add pasta and reserved liquid to the bacon and garlic. Remove from heat. Toss to coat and add beaten eggs. The heat from the pasta will be enough to cook the eggs. The pasta wants to be shiny. Again toss to coat and add parsley and cheese.
4. Toss a final time and divide between four plates or pasta bowls. Serve with more cheese and a twist or two of black pepper.