Serves 4
400g flour
4 eggs
FOR THE CARBONARA SAUCE
150g white onion
150g beef bacon
20g garlic
200ml cooking cream
50g parmesan cheese
4 egg yolks
30ml olive oil
Chives, for garnish
Homemade tagliatelle carbonara
1. To make the pasta, using the hook attachment of the Kenwood chef titanium, knead flour and eggs for 5 mins. Wrap the dough in cling film and store in the fridge.
2. Chop and mix together the onions, garlic and beef bacon. Heat up the olive oil in a large pan and sauté the mixture until all ingredients are translucent.
3. Remove the dough from the fridge. Install the pasta attachment on to the appliance and roll the pasta starting from setting 1 all the way to setting 7 – to let the dough slowly thin out.
4. Install tagliatelle attachment to the appliance and roll the pasta dough through it. Sprinkle plenty of flour on the pasta to prevent it from sticking.
5. Heat up the carbonara vegetables, adding cream and seasoning. Simmer for 5 mins – if it thickens, add a little hot water to lighten it.
6. Bring a pan three quarters full of water to the boil. Add the pasta and gently boil for approximately 2-4 mins or until al dente.
7. Remove the pasta from the water and add it to the sauce.
8. Serve in pasta bowls garnished with chives