Handmade Pasta
adapted from Michael McCrery, Executive Chef, Tosi's
Making pasta is a fun project for a winter afternoon. Make this recipe even without a pasta machine. Try your pasta with Tosi's Carbonar...
by Michael McCrery, Executive Chef, Tosi's
Any vegetable can be used in this versatile and quick-cooking pasta dish. Eliminate the pancetta for a great vegetarian entrée. Try this recipe with handmade pasta.
Ingredients
- 12 ounces pasta, any type, about ¾ of a box
- 3 eggs
- 2 cups heavy cream
- ½ cup chopped pancetta or bacon, cooked
- ½ cup pecorino Romano or Parmesan
- 1 cup roughly chopped sun-dried tomatoes
- Salt and pepper, to taste
Instructions
Serves 4
Cook the pasta until firm. Strain and place the pasta in a large sauté pan on high heat. Cook until pasta starts to stick to the pan. Whisk the eggs and cream together. Pour in around the edge of the pan so that the eggs do not scramble. Add the pancetta, cheese and tomatoes. Continue cooking for 2–5 minutes. Add salt and pepper to taste. This finishes nicely with more cheese.
Related Stories & Recipes
Family traditions keep Italian favorites fresh at Tosi’s
Now in its 77th year, Tosi’s is still using the original pasta machine Emil Tosi brought over from Milan in the 1940s. Downstairs in the pasta room, ribbons of house-made dough in various shapes and s...
