SPAGHETTI CARBONARA INSPIRED BY MASTER OF NONE

For the Pasta

In a large bowl, whisk together both flours. Create a well in the center of the flours, and crack eggs inside.

Using a fork, beat the eggs together with the salt, gradually adding more and more flour, until a thick slurry is formed.

Begin kneading flour into the mixture with your hands, until a shaggy dough forms - turn out onto a floured surface and knead for 5 minutes, or until smooth and not tacky.

Wrap in plastic wrap and let rest at room temperature for 30 minutes. NOTE: If you’re using a pasta extruder like in the video, you want a particularly dry dough - slightly rough to the touch (it will be kneaded further by the hopper). Add more flour as necessary.

Using a pasta extruder, feed golfball-sized pieces of dough into the hopper with the stand mixer on high speed.

Toss the pasta with flour before arranging into nests on a floured baking sheet, covering with plastic wrap, and refrigerating until ready to use (pasta freezes very well also).

Bring a pot of salted water to boil.

For the Carbonara

In a large frying pan, heat the vegetable oil over medium heat.

Cut the guanciale into lardons, and fry in the vegetable oil until crisp.

As the guanciale finishes cooking, add the pasta to the boiling water and boil for 2-3 minutes, or until al dente.

Add the minced garlic to the guanciale, and sauté until fragrant, about 30 seconds.

Using tongs, remove the pasta from the pot, and place in the hot skillet (make sure you don’t drain the pasta too well, you want about 1/4 cup of pasta water to end up in the skillet).

Remove the pan from the heat and toss the spaghetti with the guanciale.

Whisk together the remaining eggs and, stirring constantly, add to the hot pasta, and stir until thickened.

Toss with parmesan, season with pepper (and salt if necessary), and plate, topping with freshly grated parmesan.

In a large bowl, whisk together both flours. Create a well in the center of the flours, and crack 4 of the eggs inside.

Using a fork, beat the eggs together with the salt, gradually adding more and more flour, until a thick slurry is formed.

Begin kneading flour into the mixture with your hands, until a shaggy dough forms - turn out onto a floured surface and knead for 5 minutes, or until smooth and not tacky.

Wrap in plastic wrap and let rest at room temperature for 30 minutes. NOTE: If you’re using a pasta extruder like in the video, you want a particularly dry dough - slightly rough to the touch (it will be kneaded further by the hopper). Add more flour as necessary.

Using a pasta extruder, feed golfball-sized pieces of dough into the hopper with the stand mixer on high speed.

Toss the pasta with flour before arranging into nests on a floured baking sheet, covering with plastic wrap, and refrigerating until ready to use (pasta freezes very well also).

Bring a pot of salted water to the boil. In a large frying pan, heat the vegetable oil over medium flame.

Sauté the shiitake mushrooms until golden - as the mushrooms finish cooking, add the pasta to the boiling water and boil for 2-3 minutes, or until al dente.

Add the minced garlic to the mushrooms, and sauté until fragrant, about 30 seconds.

Using tongs, remove the pasta from the pot, and place in the hot skillet (make sure you don’t drain the pasta too well, you want about 1/4 cup of pasta water to end up in the skillet).

Remove the pan from the heat and toss the spaghetti with the mushrooms.

Whisk together the two remaining eggs and, stirring constantly, add to the hot pasta, and stir until thickened.

Toss with cheeses, season with pepper (and salt if necessary), and plate, topped with freshly grated parmesan.