Ingredients: (serves 4-5 Person)
1 lb Spaghetti
6 oz Pancetta
1 tbsp Extra Virgin Olive Oil
2 oz Garlic Cloves
1 oz Shallots
½ oz dry White Wine
16 oz Heavy Cream
2 whole Eggs
2 oz Grated Parmesan Cheese
2 oz Grated Pecorino Cheese
2 tbsp Italian Parsley (chopped)
Salt and Pepper to taste
Food Processor Pasta Dough Method:
Making fresh pasta dough is actually pretty simple and fast. However there is many different good quality varieties of dried ready to use pastas available in most super markets.
If you want to make fresh pasta the following is needed.
¾ cup 00 flour plus additional for kneading
1 large egg
In a food processor bowl, blend the flour and eggs until the mixture just begins to form a ball. Depending on the size or the egg it might be necessary to adjust the amount of flour in order to obtain a soft but not sticky dough.
If you owe a hand crank table top pasta roller set to its widest setting. Flatten one piece of dough into a rectangle and feed it through the rollers, then fold the dough and repeat two to three times. Dust the dough with flour if it feels sticky.
Start turning the dial on the machine down one notch at the time and feed the dough through, repeat until you have the desired thickness of nice pasta sheets. Arrange the sheets on a dry kitchen towel, while finishing the rest of the dough.
From there you can cut the pasta dough into any desired size with a ruler and a sharp Chef’s knife.
Peel and chop both the garlic and shallot, mix together and set aside. Take the parsley and wash carefully, dry of excess water with kitchen paper. Remove the stems from the leaves and chop the parsley, set aside.
Crack two whole eggs into a blender cup, add two ounce of heavy cream and give it a quick pulse. Remove into a bowl and set aside.
Cut the pancetta into the same thickness as a slice of bacon, then from there into half inch strips and then turn and cut again into half inch pieces. You end up with a pretty uniformed size. Place in a bowl and set aside.
Pancetta is easier to cut if it was placed into a freezer for about one hour.
Bring a large pot of salted water to a boil, the ratio should be at least five parts water to one part of pasta. Place the pasta into the boiling water reduce the heat to medium high and stir occasionally with a wooden spoon. Blanch the pasta for approximately ten to twelve minutes depending on thickness and desired outcome. I prefer my pasta more on the “al dente” side, so I cut down the time by about one or two minutes.
In the meantime place a large enough saute pan on medium high heat, add the extra virgin olive oil, add garlic and shallot mix and the pancetta. Saute for two minutes until everything starts to become more translucent in color.
Deglaze with white wine and then add the heavy cream, bring it to a boil and reduce for three to four minutes over medium heat.
Carefully strain the Spaghetti into a cone strainer, shake out all excess water then put the pasta into the sauce, toss in both the parmesan and pecorino cheese, season with salt and pepper to taste, add the chopped parsley and last but not least add the egg-cream mix, after this pull the pan from the heat and thoroughly mix.
Plate and serve the pasta immediately and garnish with some micro greens if available, or more Italian parsley.
Be careful with the salt and pepper as the pancetta is rather salty already, I prefer to finish it with some fresh ground black pepper.