- 400g tipo 00 flour, plus extra for dusting
- 4 medium free range eggs
- 2 garlic cloves (minced)
- 50g pancetta, thinly sliced
- 1 cup pasta liquid
- 1/2 cup pecorino cheese, grated
- 1/2 cup parmesan cheese, grated
- Good pinch fresh cracked pepper
- 1 tbsp parsley, finely chopped
- Sea salt to taste
- Olive oil for cooking
- 2 soft poached eggs (optional to serve)
- Extra chopped parsley to serve
- Sift the flour into a KitchenAid Stand mixer bowl attached with the dough hook.
- Break eggs in a cup and mix in with a fork, add the eggs to the flour and start mixing slowly, starting on speed 1 and working your way up to speed 2-3.
- When the dough starts to come together turn it out onto a clean bench and knead for about 5 minutes until smooth, dusting your hands or the bench with a little flour if it starts to stick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
- Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting (1), pass the flattened piece of dough through the machine a few times, folding each time. Increase the notch’s 1 at a time up until notched 5 or 6.
- Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half. Repeat with remaining dough.
- Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through. Hang the spaghetti on a rail to prevent it sticking.
- When you're ready to cook the spaghetti, bring a large stock pot of salted water to a boil over high heat. Add the spaghetti and cook 5-6 minutes until al dente and drain, reserve the drained liquid for the sauce. Drizzle over the pasta a little olive oil to prevent it sticking.
- To prepare the sauce add the minced garlic to a heavy base fry pan on medium heat with a good drizzle of olive oil. Sauté until fragrant, follow by adding the pancetta and sauté until lightly crispy.
- Add 1/2 a cup of the pasta liquid and stir through scraping the base of the base. Followed by adding both cheeses until the sauce starts to thicken. Add another 1/2 cup of pasta liquid until the sauce is a nice consistency. If its too thick add more pasta water or if you prefer a very cheesy sauce add a little more cheese.
- Add a good pinch of fresh cracked pepper and salt to taste.
- Add the drained pasta and gently toss through the sauce to coat. Sprinkle over the chopped parsley and toss further. To serve top with extra parsley, a soft poached egg on top, extra cracked pepper and a little extra pecorino cheese.