\u00bd lb pancetta or guanciale
\n4 eggs
\n4oz Parmigiano-Reggiano
\n\u00bc cup pasta water (optional)
\nPepper as needed
\nKosher salt as needed<\/p>\n
Noodles:<\/h5>\n
all purpose flour
\nsemolina flour
\neggs
\nolive oil
\nkosher salt
\n <\/p>\n
Procedure<\/h3>\nNoodles<\/span><\/h5>\nMix half all purpose flour and semolina flour and pour onto workspace.<\/p>\n
Make a crater from the flour and crack 2-3 eggs into the middle.<\/p>\n
Add olive oil and salt to taste.<\/p>\n
Beat the eggs, whisking in a bit of flour in each motion.<\/p>\n
Once shaggy, knead until bouncy and firm.<\/p>\n
Wrap with plastic wrap and proof for 30 min.<\/p>\n
Flour workspace and cut into 2 pieces.<\/p>\n
Roll until thin, and cut into a neat rectangle.<\/p>\n
Fold the dough 4 times gently, and well floured.<\/p>\n
Cut into fettuccine, making sure not to put too much pressure lest the noodles stick together.<\/p>\n
Flour once again and keep covered until ready.<\/p>\n
Carbonara<\/span><\/a><\/h5>\nDice guanciale\/pancetta.<\/p>\n
Mix 3 large eggs and 1 egg yolk in a bowl.<\/p>\n
Grate 4oz of cheese, then add to the bowl along with pepper to taste.<\/p>\n
Mix together until harmonized.<\/p>\n
Cook guanciale on medium to render out the fat; once cooked but not crispy, remove from heat.<\/p>\n
Boil salted water and cook pasta until complete.<\/p>\n
Add noodles to the pan with the guanciale. Toss to coat the noodles in the guanciale fat.<\/p>\n
With haste, add egg mixture to the pan and mix well to emulsify.<\/p>\n
Add pasta water if it needs more smoothness.<\/p>\n
Season with salt as needed.<\/p>\n
Buon appetito!<\/span><\/p>\n\n\n
\n\n\n\n![\"\"](\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240408_014009143-1024x576.jpg\")
<\/figure>\n","protected":false},"excerpt":{"rendered":"Ingredients Makes 3 servings \u00bd lb pancetta or guanciale 4 eggs 4oz Parmigiano-Reggiano \u00bc cup pasta water (optional) Pepper as needed Kosher salt as needed Noodles: all purpose flour semolina flour eggs olive oil kosher salt Procedure Noodles Mix half all purpose flour and semolina flour and pour onto […]<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[68,38,50,37,18,19],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-best","tag-cheese","tag-egg","tag-noodles","tag-pasta","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":8,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":603,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions\/603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Mix half all purpose flour and semolina flour and pour onto workspace.<\/p>\n
Make a crater from the flour and crack 2-3 eggs into the middle.<\/p>\n
Add olive oil and salt to taste.<\/p>\n
Beat the eggs, whisking in a bit of flour in each motion.<\/p>\n
Once shaggy, knead until bouncy and firm.<\/p>\n
Wrap with plastic wrap and proof for 30 min.<\/p>\n
Flour workspace and cut into 2 pieces.<\/p>\n
Roll until thin, and cut into a neat rectangle.<\/p>\n
Fold the dough 4 times gently, and well floured.<\/p>\n
Cut into fettuccine, making sure not to put too much pressure lest the noodles stick together.<\/p>\n
Flour once again and keep covered until ready.<\/p>\n
Carbonara<\/span><\/a><\/h5>\nDice guanciale\/pancetta.<\/p>\n
Mix 3 large eggs and 1 egg yolk in a bowl.<\/p>\n
Grate 4oz of cheese, then add to the bowl along with pepper to taste.<\/p>\n
Mix together until harmonized.<\/p>\n
Cook guanciale on medium to render out the fat; once cooked but not crispy, remove from heat.<\/p>\n
Boil salted water and cook pasta until complete.<\/p>\n
Add noodles to the pan with the guanciale. Toss to coat the noodles in the guanciale fat.<\/p>\n
With haste, add egg mixture to the pan and mix well to emulsify.<\/p>\n
Add pasta water if it needs more smoothness.<\/p>\n
Season with salt as needed.<\/p>\n
Buon appetito!<\/span><\/p>\n\n\n
\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"Ingredients Makes 3 servings \u00bd lb pancetta or guanciale 4 eggs 4oz Parmigiano-Reggiano \u00bc cup pasta water (optional) Pepper as needed Kosher salt as needed Noodles: all purpose flour semolina flour eggs olive oil kosher salt Procedure Noodles Mix half all purpose flour and semolina flour and pour onto […]<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[68,38,50,37,18,19],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-best","tag-cheese","tag-egg","tag-noodles","tag-pasta","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":8,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":603,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions\/603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\n
<\/figure>\n","protected":false},"excerpt":{"rendered":"Ingredients Makes 3 servings \u00bd lb pancetta or guanciale 4 eggs 4oz Parmigiano-Reggiano \u00bc cup pasta water (optional) Pepper as needed Kosher salt as needed Noodles: all purpose flour semolina flour eggs olive oil kosher salt Procedure Noodles Mix half all purpose flour and semolina flour and pour onto […]<\/p>\n","protected":false},"author":1,"featured_media":95,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[68,38,50,37,18,19],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-best","tag-cheese","tag-egg","tag-noodles","tag-pasta","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":8,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":603,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/94\/revisions\/603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/95"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}