Smoked Tagliatelle Carbonara Image

Smoked Tagliatelle Carbonara

Make this Tonight - "Killer Carbonara & Seasoned Salad"

30
Prep Time
(Minutes)
75
Cook Time
(Minutes)
Make this Tonight/Killer Carbonara & Seasoned Salad/Smoked Tagliatelle Carbonara

Ingredients

Smoked Tagliatelle Carbonara

  • 1/4 cup Braised Bacon, recipe follows
  • 1/2 cup heavy cream
  • Tagliatelle Pasta, recipe follows
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons grated parmesan + extra for garnish
  • 1 egg yolk
  • Black pepper, to taste
  • 1 Soft Poached Egg, recipe follows

Braised Bacon

  • 1 lb smoked bacon, whole slab
  • 1 teaspoon juniper berries
  • 1 bay leaf

Soft Poached Egg

  • 1 large egg
  • 2 tbsp vinegar

Tagliatelle Pasta Dough

  • 63.2g (about 6 T +1 teaspoon) semolina flour
  • 63.2g (about ½ cup) extra fancy “00” flour + extra for dusting
  • 51.5g (about 1) eggs
  • water, if needed

Steps

Smoked Tagliatelle Carbonara

  1. Dice Braised Bacon into lardons and add to a skillet over medium heat and cook until some fat renders and it begins to caramelize, about 3-4 minutes.
  2. Add the heavy cream and reduce by half, about 2 minutes.
  3. Cook pasta in boiling salted water for 1 min.
  4. Add cooked pasta to reduced cream and bacon, and increase heat to high.
  5. Add parmesan and egg yolk and emulsify together (in pan) quickly - you want the eggs to thicken but not scramble. Add butter and season with black pepper.
  6. Finish the dish with soft poached egg, and additional parmesan and black pepper, to taste. Serve immediately.

Braised Bacon

  1. Preheat the oven to 350F.
  2. In a large, oven-proof pot, add the bacon, juniper berries, and bay leaf and cover with water.
  3. Bring to a boil, place in oven, and let cook until bacon is soft, 1 hour. Remove from pot and let cool.

Soft Poached Egg

  1. Bring a pot with at least 4 inches of water to a boil over medium-high heat. Add vinegar.
  2. Crack your egg into a small bowl.
  3. Once the water boils, swirl the water with a slotted spoon, creating a “whirlpool”.
  4. Drop your egg as close to the water as possible.
  5. Cook the egg for 3 minutes and remove it carefully with a slotted spoon.
  6. Rest on a paper towel to soak up the excess water.

Tagliatelle Pasta Dough

  1. Add the two types of flour and egg to a food processor and pulse until it comes together in a ball.
  2. Add water if needed, a little at a time.
  3. Remove to a cutting board.
  4. Knead the dough until smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky, about 5 - 10 minutes.
  5. Form the dough into a ball with your hands and wrap it tightly in plastic wrap.
  6. Let the dough rest at room temperature for 1 hour.
  7. Use immediately or refrigerate for up to 1 day.
  8. Using a pasta roller (hand crank or stand mixer attachment), roll out pasta starting with the thickest setting.
  9. Dust with more OO flour, fold in half like a book and repeat 2 to 3 times until the dough is smooth.
  10. Continue rolling, moving the setting down one for each pass until you reach the desired thickness (typically the second thinnest setting). Dust the pasta sheet(s) with flour between each roll.
  11. Fold the pasta sheet in half, dust with flour, and fold again.
  12. Using a sharp knife, cut into long, flat ribbons, ¼” to ⅓” wide.