For this one you'll only need a few ingredients: Flour, eggs, pancetta, cheese, scallions, salt and pepper.

I made my pasta fresh, hence the flour. Very simple to do even by hand, I don't have a pasta rolling machine



Roll and cut out your pasta into ribbons like mine, and hang on some sort of rod that will hold them. Boil your water and season it. Dice up some pancetta and render out the fat in a large saucepan (low and slow, starting from a cold pan). Once it's cooked, take it off of the heat. Mix together some eggs with some grated cheese. I used both parmesean and romano because of their amazing flavor together, but you can use just one if you don't have both. When your water starts boiling throw in the pasta and cook for 2-3 minutes. Using a pair of tongs grab the pasta and place it into the pan of pancetta. Whisk in the egg mixture very quickly and continue mixing for 1-2 minutes. You don't want the eggs to scramble, which is why you take the pan off of the heat and let the residual heat from the pasta cook the eggs. If you can't seem to keep them from scrambling try to pour a little bit of the pasta water into the mixture, it will temper the eggs a bit. If all else fails you can only use the egg yolks.

In the end you'll have an extremely rich, creamy, flavorful pasta. Grate some extra cheese and pepper on top, and sprinkle with chopped scallions.

Those noodles look delicious!

how do you make the pasta? if its easy, i'd love to dedicate a few afternoons to the endeavour

It's very easy. It actually can be a lot easier than how I did it, if you buy a pasta rolling/cutting machine, but I did everything by hand.

Pour some flour onto a table and shape it into a well-like shape, almost like a wide volcano. I'll get a picture



Crack some eggs into the middle as the picture shows and stir gently with a fork to mix the eggs without disturbing the flour. I added like a 1/2 tsp of salt at this point. Then slowly start to work a little flour at a time into the eggs and stir until you get a kind of floury mush. Then fully mix everything together and start kneading your dough. At this point you can tell whether or not you'll need more flour or more egg depending on the consistency of the dough. Knead for about 10-15 minutes until it's nice and smooth, then cover with a paper towel or bowl and set aside for about a half hour. At this point you can roll it out and cut it, the pasta machine will help you get it nice and thin, otherwise a rolling pin and a lot of elbow grease will do the trick!

Tip if you hand roll: Your dough will be a long, thin sheet, so if you try to cut it into fettuccine or something else it will be tough to make a straight line. I would roll the sheet over itself like a jelly roll and then cut and unroll. I also hung mine up for a bit to dry it out a little.

very nice!

I'm really happy you didn't put any cream or peas or other such "Olive Garden-like" bullshit in your Carbonara. That shit doesn't belong in there. The end product looks great.

LOl carbon