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Egg pasta

Discover Pinterest’s best ideas and inspiration for Egg pasta. Get inspired and try out new things.

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Egg pasta

Discover Pinterest’s best ideas and inspiration for Egg pasta. Get inspired and try out new things.

6k people searched this

Last updated 3d

3:01

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Step-by-Step Video Tutorials to Master Your Culinary Skills! 🍳🔪"

All you need:

4 eggs
• 4 oz Parmesan cheese or Pecorino
• 4 oz Guanciale, pancetta or bacon
• Salt to taste
• Pepper to taste
• 1 tbsp Olive oil

1/2 lb Spaghetti

1. Cook pasta according to package instructions, drain set aside and drizzle with olive oil (save 2 cups of pasta water for later)
• 2. Dice meat, then saute on medium heat until crispy and fat has rendered
• 3. Whisk eggs in a bowl until no streaks remain, then add grated cheese, pepper and a few tbsp of the rendered fat from the meat
• 4. Stir well until a nice thick paste is formed
• 5. In a room temperature pan, add cooked pasta, a laddle of pasta water plus the egg and cheese mixture
• 6. Mix well nonstop for at least 2 minutes or until sauce starts to get creamy
• 7. Continue to add pasta water

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Spring is upon us and we are up to our eyeballs in eggs. Although we don’t sell our eggs, I am trying to preserve them in the best way I know and I absolutely love to make pasta with my eggs. #realfood #fromscratch #homemade #pasta #domesticengineer

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In Italy we’re famous for all our amazing pasta shapes. But did you know it’s super easy to make many of them without a pasta machine (or even a rolling pin!) Traditionally we use a semolina dough for these pasta shapes but you can find recipes for both semolina and egg dough on my website.

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This recipe is by far the most fool-proof, super creamy Spaghetti Alla Carbonara I’ve ever made! I wanted to show you how to improve your carbonara skills. I found that the secret is the Bain Marie method in this recipe, which allows the eggs to fully cook without ending up with scrambled eggs. Depending on where you are in the world it can be quite hard to find guanciale, so the best alternative will be to use pancetta. I like to include some of the egg whites as this stops the sauce from becoming too stodgy. Make sure you don’t use any oil as the guanciale releases a lot of fat. You might also want to discard some of it - just leave enough fat in the pan to stir the spaghetti into it and a few tablespoons to mix into the egg sauce.

1:29

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