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Meatball Carbonara with Homemade Pasta

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Meatball Carbonara with Homemade Pasta MEATBALL CARBONARA WITH HOMEMADE PASTA Though this recipe is best made completely from scratch, if you’re in a pinch, substitute in any sausage meat for the meatball mixture or your favorite boxed pasta for the fresh pasta. If you don’t have a pasta machine, it’s possible (though more difficult) to roll the pasta out with a floured rolling pin. INGREDIENTS For the meatballs (continued) − 3 cloves garlic, minced For the meatballs − 2 tablespoons white wine − 2 pounds pork − ¼ teaspoon chili flakes For the pasta − 1 teaspoon salt − 360 grams all-purpose einkorn flour − 1 teaspoon pepper − 4 eggs (200 grams) − 2 eggs − ½ cup rolled oats or For the carbonara sauce breadcrumbs − 3 egg yolks − 1 teaspoon dried rosemary − ½ cup cream − 1 teaspoon dried thyme − ½ cup grated Parmesan cheese − 1 teaspoon paprika − Zest and juice of 1 lemon − ¼ cup fresh parsley, minced − ¼ cup extra virgin olive oil INSTRUCTIONS 1. Combine all the meatball ingredients in a large bowl. Use your hands to completely mix the ingredients together. 2. Preheat a large skillet over medium heat. Roll the meat mixture into small meatballs and place them in the skillet. Cook until browned on all sides and cooked thoroughly. 3. While the meatballs are cooking, combine the pasta ingredients in a large bowl. Mix with a fork until mostly combined. Dump the ingredients onto a large cutting board and use your hands to knead the mixture until combined and smooth. Seperate the ball of dough into four sections. Roll each section out using a pasta maker. Start rolling the dough through at thickness “0” twice. Then, roll it through the machine on thickness “1” twice. Repeat through thickness “2” and “3” and “4”. You should be left with a thin, smooth sheet of pasta dough. Generously flour the sheet and side aside on the counter to dry for twenty minutes before cutting it into noodles. Repeat with the remaining sections of dough. 4. While the pasta dries, finish cooking the meatballs and set aside. 5. Heat a medium pot of salted water on medium-high heat until just simmering. 6. Cut the pasta either by hand into thin strips or use the noodle cutter included on most pasta machines. Add to the simmering water and cook for 2-3 minutes until just done (it should still have a bit of bite to it). 7. While the pasta is cooking, add the egg yolks, cream, Parmesan cheese, lemon zest and juice, and olive oil to a large serving bowl. When the pasta is done, use tongs to transfer it directly to this bowl. Stir the pasta into the cream mixture using your tongs. This will make a smooth carbonara sauce. Add a small amount of pasta water (start with a few tablespoons) if you need to loosen the sauce a bit to coat all the pasta. 8. Before serving, add the meatballs into the bowl of pasta. Garnish with freshly ground pepper and minced parsley..
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