Homemade Carbonara with Fresh Pasta and Bacon

Ingredients

• 200 g Wheat flour (For the fresh pasta)
• 10 Egg yolks (6 yolks for the dough, 3 yolks for the sauce; one yolk in the source is not separately allocated)
• 2 Eggs (1 egg for the dough and 1 egg for the sauce)
• 100 g Bacon (For frying and serving)
• 100 g Parmesan (Add to the sauce and use extra for sprinkling on top when serving)
• Olive oil (For frying the bacon; quantity not specified)
• Salt (To taste)
• Black pepper (To taste; add to the sauce)

Steps

1. 1

   For the dough, combine 6 egg yolks, 1 egg, and the wheat flour. Knead the dough until smooth.

2. 2

   Let the dough rest. The source does not specify the resting time.

3. 3

   Roll out the dough using a pasta machine, then cut it into noodles.

4. 4

   Boil the fresh noodles for 3 minutes.

5. 5

   For the sauce, combine 3 egg yolks, 1 egg, Parmesan, and black pepper. Whisk thoroughly until smooth.

6. 6

   Fry the bacon in olive oil.

7. 7

   Combine the cooked noodles with the sauce and mix well.

8. 8

   Divide the pasta with the sauce among plates. Top with the fried bacon and sprinkle generously with Parmesan.

Notes

The source does not specify the dough resting time, the amount of olive oil, or the exact allocation of all 10 egg yolks; the method specifies 6 yolks for the dough and 3 for the sauce. The pasta cooking time is 3 minutes.

Nutrition per serving

• main course
• Italian cuisine
• pasta
• carbonara
• homemade pasta
• fresh pasta
• bacon