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Buckwheat Pappardelle with Carbonara Sauce December 2018

Princess Cruises, Yield 6 Portions

Ingredients

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
• Salt
• Semolina, as needed for dusting

Carbonara Sauce

• 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

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Preparation

Making Dough
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.

Rolling Dough
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.

Cutting Pappardelle
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).

Cooking Pasta
Cook to al dente (3-5 minutes depending on thickness) in boiling salted water. Drain pasta and set aside.

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Making Carbonara Sauce

1. 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.
2. Reduce heat to low and add onions. Sauté until onion is soft and translucent, about 4 minutes. Add garlic and sauté an additional minute.
3. In a medium bowl, using a wire whisk combine cream, milk and egg until well blended.
4. Add pasta to skillet and toss to combine.
5. Add cream and egg mixture. Simmer gently for 1-2 minutes, but do not boil. Season to taste with salt and pepper.
6. Sprinkle with Parmigiano Reggiano and basil.
7. Serve immediately

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