Fettuccine alla Carbonara

Make the recipes of Quick Homemade Pasta (Recipe/Starch/Quick Homemade Pasta). Cook in boiling water for 3-4 minutes just prior to serving; reserving ½ cup of the pasta water.

Place oil in a large frying pan or wok. Add pancetta, sliced into small cubes. When the pancetta browns remove to a plate. Add garlic and cook for 1 minute. Combine eggs and cheese in a bowl, reserving 3 Tb of the cheese, whisk to mix. Remove the pan from the heat; add the pancetta bits back in, then add the hot pasta to the pan. Rapidly mix in the egg and cheese mixture, allowing the heat from the pasta to “cook” the eggs. Thin with a bit of the reserved pasta water if needed. Plate, sprinkle with cilantro, pepper and reserved cheese and serve.

Quick Homemade Pasta

Place flour and egg in food processor. Pulse until the flour forms small beads. Turn off processor and squeeze a little of the dough between your fingers,; if it forms a ball it is ready. Dump into a plastic bag or plastic wrap and form it into a ball. Refrigerate the pasta for 20 minutes. Roll out on a floured surface and cut into strips. Cook in salted, boiling water for 3-4 minutes.

Note: Pasta will swell up when it is cooked so be sure to roll it as thin as you can.

This makes 2 servings as the starch in a meal. Make one recipe per person if you are just serving the pasta as the meal. This makes 1/3 lb of fresh pasta.

French Bread

Dissolve the yeast in 2/3 cup of tepid (105 degree)
water. Allow to stand for 10 minutes to proof yeast.
(bubbles). Add flour, salt and additional tepid water
to the mixer bowl. Use the bread hook attachment
and mix until a large ball forms, Add a sprinkle
more of flour if dough is too sticky. Spray another
large bowl with Pam or oil and place dough in
bottom; cover with plastic wrap and allow to double
in size in a draft-free area. (1-11/2 hours). Remove
to a floured flat surface and punch down into a ball.
Place back in the bowl and repeat the rising.
Remove dough to a flat surface and cut into 4
pieces. Punch each piece down, fold back into the
top of the front, and the sides into each other.
Shape dough into the shape you wish. Place on
floured surface on parchment paper, cover with a
towel and let rise for 30 minutes.

Heat oven to 400 degrees, (place pizza stones in
oven if available) Allow the stones or oven to pre-
heat for at least 30 minutes. Slide bread and
parchment paper onto an upside down cookie
sheet. Slash top of bread with a sharp knife in two
or three places. Carefully place in oven, still on the
parchment, bake for 25 to 30 minutes, until brown
and hollow sounding when you thump the bottom.
Remove to a cooling rack. May be frozen. before
or after baking.

Note: For rolls divide the dough into equal logs, cut
logs into equal pieces , place each roll in the palm
of your hand and pinch the sides toward the middle
. Place on parchment, pinched side down, and
allow to rise for 20 minutes. Bake as above.

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