Spaghetti Carbanara

Photo: Amy Jeanroy

Ingredients

1 pound bacon cooked and crumbled

1 medium onion, diced

1 green pepper, diced

1 clove garlic, crushed

2 tablespoons bacon fat from above

2 cups flour

1 teaspoon salt

2 teaspoons olive oil

2 eggs

2 tablespoons water

Preparation

Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste.

PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour.

Divide the dough into four pieces, and run through the machine, adding flour

(this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size.

Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions.