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Home-Made Spaghetti Carbonara

ChillaxBBQ Stay@Home Recipes #40 – Home-Made Spaghetti Carbonara

As committed in Stay@Home Recipes #39, there is a second pasta recipe to follow. I did this dish at the same time as the other for Strawberry Blonde and Jude Jude. I am claiming this as my own but stole the idea of the egg of top from my 50th birthday celebrations in Cebu on Mactan Island, the Philippines whilst staying at The Movenpick Hotel. The kids fell in love with the Carbonara at the hotel. So here is a re-creation from Kitchen Kennett. This is my version, made from what was in the fridge with my freshly home-made pasta. Yes, it is, therefore, #BillWallaceFriendly.

It is an absolute belter of a pasta dish for the kids (and adults – it was SUPERB!!!) with a little added fun with the egg to get them involved in their food. Without further ado, here is ChillaxBBQ Stay@Home Recipes #40 – Home-Made Spaghetti Carbonara.

ChillaxBBQ Stay@Home Recipes #40 - Home-Made Spaghetti Carbonara
Come on if that got served in a restaurant I think you’d be quite a happy camper right? Fresh pasta and fresh sauce, super-yummy. It’s a beauty plated up with the freshly grated cheese, parsley and egg on top. Yeah, I’d be happy of that rocked up on my plate.

A BLATANT cute, paste & tweak from the previous blog – but hey, it’s the same bloody recipe and instructions for the fresh pasta…

Pasta Preparation – enough here for 4 people;

  • 3 eggs
  • 3 cups of flour
  • 2Tbsp Virgin Olive Oil
  • 1 pinch sea salt
  1. Put the flour in a pile on a flat top and make a well in the middle like a volcano
  2. Add in the other ingredients
  3. Carefully knead that for 15-20 minutes until it all comes together like a pastry ball
  4. Pop that in a bowl, cover it and in the fridge for 30 minutes
  5. When you are ready to get that through your pasta machine;
    • Make sure you constantly flour the pasta dough
    • You want to roll it flat into an oblong shape with a rolling pin so it will fit into the width of your pasta machine rollers
    • You also need to roll it thin enough so it will fit between the thickest setting of your pasta machine rollers – a tad of a ballache
    • 3-4 times through the basic rollers to get from thick to thin, adjusting your machine as you go and constantly flouring
    • When it is at the thickness you desire, pop the long strip of pasta through the cutting rollers to make your spaghetti
    • When that is done and you have a large bowl of boiling and salted water at the ready drop in your pasta and cook until al dente
    • Take out the cooked pasta with tongs and set aside on a plate, saving the pasta water which will have a cloudy starchy look to it


ChillaxBBQ Stay@Home Recipes #40 - Home-Made Spaghetti Carbonara
Talking of Strawberry Blonde, here she is. Very proud of our hard efforts to make the fresh spaghetti from scratch. I think it looks amazing!
ChillaxBBQ Stay@Home Recipes #40 - Home-Made Spaghetti Carbonara
Have a look at that. Just bloody brilliant. Home-made pasta. I think I’ll be doing it in batch from now on, and using that freezing idea. It also then becomes #BillWallaceFriendly
ChillaxBBQ Stay@Home Recipes #40 - Home-Made Spaghetti Carbonara
Here she is from above. The egg yolk in the egg-shell is a nice little Chef touch but also gets the kids involved. When you serve they have to pour the egg yolk over the pasta and mix it in. It makes the sauce thicken and gives the whole dish an amazing golden glisten. It’s a game-changer.

Carbonara pasta sauce;

  1. In a pan fry off a packet of bacon bits until they are crisped up – remove the bacon bits and keep the bacon fat in the pan;
  2. Add 2 eggs and 2 egg yolks into the pan with the bacon fat;
  3. Add in 1/3 cup each of grated;
    • Pecorini cheese, and
    • Parmesan cheese
  4. Season with sea salt & cracked black pepper;
  5. Get that on the heat and stir until the cheese starts to melt;
  6. Put the bacon bits back in;
  7. Add about 1/2 cup of the pasta water, stir through gently and it will make a stunning glistening sauce;
  8. Throw in the freshly cooked pasta and mix through with tongs until the pasta is all coated with the sauce;
  9. That’s it.

Plating time;

  1. Pick up a portion of the pasta with your tongs and pop into a bowl with a twisting motion;
  2. Sprinkle over some freshly chopped parsley;
  3. Grate some more Pecorino cheese over the top;
  4. Give a little sprinkle of cracked black pepper;
  5. Carefully crack the top of a fresh egg and pour the egg into your hand – allow the egg-white to slip between your fingers and you should be left holding the yolk only;
  6. Pop the yolk back into the eggshell and pop it on top of the pasta and serve as in the picture.

How about that? ChillaxBBQ Stay@Home Recipes #40 – Home-Made Spaghetti Carbonara. One of the very best Carbonaras ever eaten. The kids loved it, wolfing down every singe last strand of pasta and sauce with it. It’s a stunner to look at. It’s so very delicious. And a little quirky fun with egg on top too. Have a go my friends. This is absolutely one for all the family. It’s delicious and made the correct way to boot. We’ll be doing this one again, that is an absolute certainty. Have a go yourself. If you don’t want to make the pasta you. could just use packet pasta of course, but I insist you try the sauce from scratch. It really is so very very good – ENJOY!!!

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