Servings: 2
Calories: 1014kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Chitarra (optional)
- Smoker, or roasting trays with grill rack
- Handful of wood chips for smoking
Ingredients
Pasta
- 100 g rye flour
- 100 g bread flour
- 2 eggs
Sauce
- 2 eggs
- 2 egg yolks
- 1/2 cup grated pecorino
- 1 tbsp olive oil we use Rio Vista Olives' Gigi
- 40 g prosciutto
- 140 g pancetta chopped into narrow strips; substitute with guanciale or bacon
- Salt and pepper to taste
Instructions
Pasta
- Form a flour well, add the eggs into the centre, and then use a fork or your hand to bring it together into a loose ball. Gradually add water, 1-2 tbsp at a time, if dough is too dry.
- On a lightly floured surface, knead the dough by hand for 10 minutes, then seal in cling wrap. Rest for 30 minutes, away from direct sunlight or heat.
- Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a medium thickness, 5 on a 9-setting machine.
- Cut the pasta into lengths of around 30cm, lay along the chitarra and roll firmly with a pin until all pasta has dropped through. Otherwise roll through a machine spaghetti cutter, or fold and slice by hand. If not cooking and smoking immediately, transfer to lightly floured backing paper lined trays, and refrigerate uncovered for up to one week.
Sauce & Smoking
- In a bowl, mix together the eggs, yolks, cheese, and pepper to taste.
- Fry the prosciutto in the olive oil over medium-high heat for 2-3 minutes until crispy. Remove from the heat.
- While the pancetta cooks, bring a large pot of lightly salted water to the boil. Drop the tonnarelli in and cook for 2-3 minutes until no raw dough is visible when the pasta is cut into. Remove and drain, turning off the heat, and retaining the pasta water.
- Light the wood chips and layer them smouldering in a smoker or aluminium roasting tray, under the grill rack. Lay the pasta on top and seal to smoke for 5 minutes (we used stainless steel pegs to clamp a second aluminium roasting tray over the top). While it smokes, sit a large metal mixing bowl over the pot of pasta water to heat it up.
- Add the pancetta to the pan that the prosciutto was cooked in, and fry for 5-6 minutes until crunchy.
- Toss the smoked tonnarelli into the hot pan with the pancetta, then transfer it all to the warmed mixing bowl with the egg and cheese mix. Stir vigorously, ensuring egg does not clump. Add a little pasta water if sauce is too dry.
- Serve with the crispy prosciutto crumbled on top, extra grated cheese, and a crack of pepper.
Nutrition
Calories: 1014kcal | Carbohydrates: 75.4g | Protein: 58.3g | Fat: 54g | Saturated Fat: 16.6g | Cholesterol: 630mg | Sodium: 2055mg | Potassium: 1008mg | Fiber: 12.7g | Sugar: 1.4g | Calcium: 176mg | Iron: 9mg
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