So, it was one of those evenings where you open a bottle of wine and start watching old Anthony Bourdain: No Reservations episodes...and then...Season 6, Episode 20: Rome. Queue "The Angry Cousin" trattoria.
(Il Timoniere Rome, Italy)
Carbonara!
(Cook cured pork belly until almost cripsy, toss in pasta after 3min in boiling water, take off heat, toss in egg/cheese/black pepper mix and immediately start stiring pasta so eggs don't scramble. Serve with chopped parsley and drizzle olive oil and more cheese on top.)
-Handmade Pasta
-Cured Pork Belly Thinly Sliced
-Two eggs
-Pecorino
-Parmigiano-Reggiano
-Black Pepper
-Parsley
-Olive Oil drizzle
Handmade Pasta
-3 cups unbleached flour
-5 eggs (had to add one)
-pinch of salt
-dash of olive oil
-Knead by hand for 10min.
-Wrap in plastic and let sit for 1hr at room temp on counter.
-Cut into 4.
-Roll and use Chefsteps method of flipping every 5min for 20min.
-Fold sheet of pasta onto itself like in the Chefsteps video for storing, but put on cutting board and slice as thin as you want to create uniform ribbons.
Yes. I would do this again. So good!
Edit: I forgot to make mention that I did do this again...this morning...after making this last night...breakfast. JUDGE PEOPLE WHO DIDN'T GET TO IT AND NOT ME! haha
