I’ve always loved pasta. I mean, who doesn’t, really? But I feel like I’ve been taking it for granted my whole life. No matter what diet you decide to follow or how you plan on eating healthy, pasta is usually one of the first things to go. Sure, there are healthy alternatives to regular pasta like veggie noodles, whole wheat pasta, brown rice pasta, even garbanzo bean pasta. The problem is, it just really isn’t the same!
When I made a commitment to eat clean and healthy last year, it put me and pasta on the outs. Now that I’m in a good “maintaining” place (though those last 5 pounds would be nice to see gone!), I feel like I can reacquaint myself with my carby friend again. Every once in a while, of course. For special occasions, like New Year’s Eve, for example.
We don’t usually go out for NYE mostly because everywhere you go is super crowded, crazy expensive, and not nearly as much fun in practice as in theory. All the best New Year’s I’ve ever had were always spent at home or at someone else’s home. It’s warm, you can wear comfy clothes and it’s much cheaper. Plus, there’s still booze, so it’s still a good time!
Since we don’t go out, I always try to make a special dinner for the hubby and myself. This year I decided to make pasta from scratch and use it to make carbonara. Carbonara is one of my favorite pasta dishes and making it with homemade pasta was such a treat!
I’ve made homemade pasta before when I first got my pasta attachment for my stand mixer, but I just never could quite get it right. This time I tried using Semolina flour and I really think it made all the difference. I used the Bob’s Red Mill brand from Sprouts, but I think you can get it at any grocery store.
It does take some time to make the pasta, but once you do, the rest of the dish just comes right together in minutes. If you don’t want to make your own pasta, go ahead and use store bought.
Spaghetti Carbonara (makes enough for 2-3 plus a little leftover)
For the pasta, I just followed the directions on the package:
1 ½ cups Semolina Flour
½ tsp Salt, optional (I included it in mine)
2 eggs or 3 egg whites, beaten (I did 2 eggs)
2 tablespoons water
2 tablespoons olive oil
For the Carbonara:
4 oz diced pancetta
1 leek, chopped, white and light green parts only
2 cloves garlic, minced
½ cup shredded parmesan cheese
Black pepper to taste
Make the pasta according to the package directions. I tried to be fancy like on tv and just make it on my cutting board. It does work this way, but it is a MESS. This is the part that takes awhile, because once you have all the ingredients mixed together, you have to knead the dough for 10 minutes. It is well worth it though, so pop on some tunes and get to work.
Once the dough is kneaded, cover it in plastic wrap and let it sit for 20 minutes.
When you are ready to actually make the pasta, you can either roll it out to your desired thinness and cut it into the shape you want or you can use your pasta maker if you have one. I think pasta makers are worth it and they come in a wide range of prices and sizes.
I used my attachment with the spaghetti noodle disk in place and got to pumping out some pasta. This time, I didn’t make the little nests that I did before, and they did not clump together, so WIN.
Once your pasta is cut (or during the process, if you can do both), make the sauce for the carbonara. In a bowl, whisk together your two eggs, parmesan cheese, and some black pepper. It is important to have that ready to go so that you can add it to the hot pasta right away. The pasta needs to be hot to cook the eggs.
Cook your pancetta and leeks in a skillet until the pancetta is brown and the leeks are softened. When they are almost done, add the garlic and cook until soft.
While the pancetta mixture is cooking, add your pasta to a pot of boiling water and cook until done. It only takes about 5 minutes to cook fresh pasta, so keep your eye on it. When it is ready, add it to the skillet with the pancetta and leeks over LOW heat and mix together.
Add in the eggs and parmesan and toss until all the pasta is coated. Some people say to do this off the heat so the eggs don’t scramble, but I’ve never had a problem with the eggs scrambling. I just make sure to keep tossing so the eggs cook through and I am left with a creamy, dreamy sauce.
Then, turn off the heat and serve it up with a little more parmesan on top.
When you spell it out, carbonara seems like a lot of work, but in practice it is actually pretty simple, but it makes a really rich, decadent dish that you will want over and over again.