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  • Writer's pictureMary Ann

My Favorite Fresh Pasta Carbonara Recipe



  • 3 large eggs

  • 2 1/2 cups all-purpose flour more as needed, extra for dusting and rolling out

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1 tablespoon water more as needed - but I never need more

  1. Attach the flat beater to the stand mixer and place the flour, salt, eggs, olive oil, and water into the mixing bowl. Turn mixer to speed 2 and mix until they are well combined, about 3 minutes.

  2. Remove the flat beater and attach the dough hook, knead until the dough indents when you touch it, 4-5 minutes. If the dough is too sticky, add flour in small increments. If the dough cracks or seems too dry, add water in small increments until you reach the right consistency. Once your dough reaches the right consistency, form it into a disk and wrap it tightly in a piece of plastic wrap or a damp tea towel. Set aside for at least 30 minutes or up to 2 hours.

  3. Dust a cutting board with flour and knead the dough for a few minutes. Cut the dough into 4 pieces and form each into flat rectangle shapes with your hands. Take one piece and cover the others with a tea towel while you work with the first to keep them moist.

  4. Attach the pasta roller to your stand mixer, set the roller to #1 and turn on your mixer to speed #2 and run the pasta through the roller

  5. When it has rolled through, fold the strip in half and feed through again. Pat the dough in flour, change the roller attachment setting to #2 and repeat. Do this process at settings #3 and #4. If preparing spaghetti, you will want to go to the 6th setting.

  6. Once you’re done, fold the pasta up gently and cover with a tea towel while you repeat the process for the remaining 3 pieces of dough.

  7. Once you’ve rolled out all of the pasta, cover it again and remove the roller attachment and attach the fettuccine or spaghetti attachment.

  8. Set the mixer speed to #2 and begin feeding the pasta into the attachment.

  9. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2-4 minutes for fresh pasta. Save a cup of pasta water!

Drying your Pasta

  • If you wish to dry your pasta for later use, you may do this in a couple of ways. If you have a drying rack, it is best to prepare your pasta as explained above and then drape it over a drying rack until completely dry. This time with vary upon your conditions, but will normally take about 8-10 hours in a dryer climate.

  • You may also dry the pasta in "nests." Place "nests" of pasta on a piece of parchment paper and dry fully on one side, about 4-5 hours. Flip the nests and dry on the other side, about 2-3 hours.

  • Store your pasta in an airtight container for about a month.



  • 1 pound Spaghetti or Fettuccine

  • 2 tablespoons Sea salt

  • 2 tablespoons Extra virgin olive oil

  • 4 ounces (1/2 cup) Bacon , thinly sliced or diced

  • 1 cup Pecorino Romano, grated

  • 3 Eggs

  • 1 cup Frozen green peas, thawed

  • Pepper to taste


  • Add olive oil to a deep skillet and cook the bacon over medium-high heat until it is crisp.

  • Set bacon aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).

  • In a bowl whisk together the eggs and pecorino Romano cheese.

  • Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain and transfer to a medium bowl. Toss with a drizzle of olive oil. OR Cook your spaghetti, according to package instructions, in water that has been salted.

  • Add the reserved oil back to your dutch oven and heat it over medium heat.

  • Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.

  • Add your bacon, and green peas, and toss together until the peas are warmed through.

  • Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.

Pasta Carbonara is the perfect example of what you can do with just a few quality ingredients. This creamy, rich, salty, pasta is going to change the way you think about spaghetti!


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