Fresh Pasta Carbonara with Stand Mixer Pasta Dough
45min
15min
4
685
Chef's Note
This recipe demonstrates the stand mixer's pasta dough sweet spot discussed in the blog post—mixing on speed 2 for just 3-4 minutes creates that perfect shaggy texture. Don't be tempted to over-mix for a smooth dough; the slightly rough texture actually makes better pasta that holds sauce beautifully. The key to perfect carbonara is removing the pan from heat before adding the egg mixture, letting the pasta's residual heat create a silky emulsion rather than scrambled eggs.
Tags
Ingredients
2 cups all-purpose flour
3 whole large eggs
1 tablespoon olive oil
1 teaspoon salt
6 ounces pancetta or guanciale, diced
4 large egg yolks
1 cup Pecorino Romano cheese, finely grated
2 teaspoons freshly ground black pepper
1 cup pasta cooking water
2 tablespoons fresh parsley, chopped
Instructions
- 1
Make the pasta dough: Add flour to your stand mixer bowl with the dough hook attached. Create a well in the center and add 3 whole eggs, olive oil, and salt.
- 2
Mix on speed 2 for 3-4 minutes until the dough looks shaggy and barely comes together. It should not form a smooth ball—this prevents tough pasta.
- 3
Turn dough onto a clean surface and knead by hand for 1 minute until it comes together. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
- 4
While dough rests, prepare the carbonara sauce: In a medium bowl, whisk together 4 egg yolks, grated Pecorino Romano, and black pepper until well combined. Set aside.
- 5
Cut rested pasta dough into quarters. Working with one piece at a time (keep others covered), roll through a pasta machine starting at the widest setting, folding and rolling 2-3 times until smooth.
- 6
Gradually decrease thickness settings, rolling once through each setting until you reach your desired thickness (typically setting 6 for fettuccine). Cut into fettuccine or desired shape.
- 7
Bring a large pot of salted water to boil. Meanwhile, cook diced pancetta in a large skillet over medium heat for 8-10 minutes until crispy. Remove from heat but keep warm.
- 8
Cook fresh pasta in boiling water for 2-3 minutes until al dente. Reserve 1 cup pasta water, then drain pasta.
- 9
Add hot pasta directly to the skillet with pancetta. Remove skillet from heat completely.
- 10
Quickly add the egg and cheese mixture, tossing constantly and adding reserved pasta water a little at a time until a creamy sauce forms that coats the pasta. The residual heat cooks the eggs without scrambling.
- 11
Serve immediately, garnished with additional Pecorino Romano, black pepper, and fresh parsley.
Nutrition Information (per serving)
685
32g
52g
38g
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