Grossi Tonnarelli Carbonara - Chef Recipe by Guy Grossi

Ingredients

Pasta dough:

500 g durum wheat flour
6 x 60 g eggs
Pinch of salt

Carbonara:

1 Tbs olive oil
200 g pancetta or guanciale, thinly sliced
8 large egg yolks
70 g Pecorino Romano, grated, plus extra to serve
Sea salt and cracked black pepper

Method

To make pasta dough:

Place all the ingredients in an electric mixer fitted with the dough hook. Mix on low speed for 6–8 minutes or until a dough has formed. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge
for 2 hours.

To make the square spaghetti shape we use a Chitarra, or you can use the linguine attachment on the pasta roller.

Cut the dough into workable pieces and roll through the pasta roller and fold over do this until the pasta becomes laminated and silky
smooth.

Continue to roll the pasta through the machine, reducing the setting each time, until the dough is 3 mm thick.

Cut the pasta sheets into approximately 30 cm long sheets.

Cut the sheets through the linguine attachment and dust with flour.

Dice the guanciale or pancetta.

Heat the olive oil in a large frying pan over medium heat, (if using guanciale you don’t need the oil) add the pancetta or guanciale and
cook slowly until golden and crispy. Remove the guanciale from the pan.

Place the yolks into a bowl add the grated cheese and season generously with pepper. Whisk together well to incorporate.

Bring a large saucepan of salted water to the boil, then add the tonnarelli. Move the pasta around gently so it doesn’t stick and cook
for 1 minute or until al dente.

Return the frying pan to the heat to warm the guanciale, add the pasta and toss so the oil and guanciale coat the pasta well. Remove
from the heat and, working quickly, mix in the egg mixture tossing, adding a little of the pasta water to loosen it up a little – you want the eggs to be creamy and bound with the pasta, but not scrambled.

Serve immediately with extra grated cheese and a grinding of black pepper.

Credits: Settimo by Guy Grossi

Photo Credits: Settimo by Guy Grossi