Buckwheat Pappardelle with Carbonara Sauce
December 2018 | By Princess Cruises |
Buckwheat Pappardelle Pasta
- 2 lb. All-purpose flour, plus more for dusting
- 2 lb. Buckwheat flour, plus more for dusting
- 4½ oz. egg yolks, at room temperature
- Semolina, as needed for dusting
- 2 tbsp. Extra virgin olive oil
- ½ lb Pancetta or bacon, cubed
- ¼ cup Onions, chopped
- 3 Garlic cloves, finely chopped
- 1 cup Heavy cream
- ½ cup Milk
- 1 lg Egg, slightly beaten
- ½ cup Parmigiano Reggiano, freshly grated, plus more for serving
- 2 tbsp. Fresh basil, chopped
- Salt & pepper to taste
Using a flour sifter or fine mesh strainer, sift All-purpose and Buckwheat flours together on a large work surface, making a well in the center of the flours. Place egg yolks and a pinch of salt into a bowl and with a fork break up egg yolks and pour into flour well. Gradually mix ingredients together until just combined; then knead the dough by hand.
Place dough on a lightly floured surface and dust dough with flour. Starting in the middle, push dough away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling dough into a sheet, turning occasionally, until you can see your fingers through the dough. Let dry for 10 minutes.
Dust the top of the sheet of dough with flour and loosely roll into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a towel until ready to cook (or freeze in freezer bags for up to 2 months).
Cook to al dente (3-5 minutes depending on thickness) in boiling salted water. Drain pasta and set aside.
Making Carbonara Sauce
- Place a large skillet on stove over medium-high heat. Once heated add olive oil to coat bottom of pan. Add pancetta or bacon and sauté until browned.
- Reduce heat to low and add onions. Sauté until onion is soft and translucent, about 4 minutes. Add garlic and sauté an additional minute.
- In a medium bowl, using a wire whisk combine cream, milk and egg until well blended.
- Add pasta to skillet and toss to combine.
- Add cream and egg mixture. Simmer gently for 1-2 minutes, but do not boil. Season to taste with salt and pepper.
- Sprinkle with Parmigiano Reggiano and basil.
- Serve immediately
Use only a high-quality whole-milk ricotta for this recipe; our preferred brand is Calabro.