Fettuccine - Semolina, Fresh Eggs, Salt

Bundle Contains: Egg, Gluten

INSTRUCTIONS

STEP 1  Bring a large pot of heavily salted water (at least 5 quarts) to a boil. Meanwhile, chop bacon into 1-inch pieces. Add to a large, high-sided skillet over medium heat and cook, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving about 3 tbsp. in the skillet. Turn off the heat and set skillet aside.
STEP 2  Add 2 whole eggs and 4 egg yolks to a mixing bowl, then whisk well to thoroughly combine. (Reserve egg whites for breading or meringue, or discard.)  Add half (about 2 oz or 1/4 cup) of the grated parmesan cheese. Whisk to incorporate and set aside.
STEP 3  Add the fettuccine to the boiling water. Gently stir to separate the noodles and prevent sticking. Cook for 13 minutes, stirring occasionally, until pasta is al dente - when the pasta is tender, but retains a pleasant chew. Reserve about 2 cups of pasta cooking water in a measuring cup, then drain the pasta. Shake off excess water, but do not rinse. Set aside.
STEP 4  Slowly whisk in about 1/3 cup of reserved pasta water to the egg and parmesan mixture until incorporated; set aside.
STEP 5  Add approximately 1/2 cup of reserved pasta water to the reserved skillet with bacon fat, then return over medium heat. Add the drained pasta and stir vigorously with tongs for about 30 seconds as the water absorbs. Then, stream in the egg and parmesan cheese mixture, stirring continuously with tongs to keep the pasta moving. Keep stirring with tongs until the sauce thickens and becomes creamy, clinging to the pasta (about 1-2 minutes). Add a few tablespoons of additional reserved pasta water, as needed, to thin the sauce, while continuing to stir the pasta. Continuous stirring helps to prevent the egg mixture from scrambling and clumping.
STEP 6  When the sauce is just velvety and creamy, remove from heat and stir in the crisp bacon. Season with salt and pepper to taste. Portion and serve immediately with remaining parmesan cheese and fresh cracked black pepper over top. The finished pasta will continue to thicken as it sits. For second servings or leftovers, add a few tablespoons of reserved pasta water, gently warm, and stir until the desired consistency is reached.