Pasta Carbonara & Fresh Pasta Recipe

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Pasta Carbonara


  • 8 oz Fresh pasta (see sub recipe)
  • 5 oz Pancetta (medium diced)
  • 6 leaves Basil
  • 2 Eggs
  • ¼ cup White Wine (whatever you are drinking at the time)
  • 2 Tbsp Extra Virgin Olive Oil
  • As Needed Parmesan Cheese
  • As Needed Salt (kosher)
  • As Needed Pepper (Ground Fresh)

Yield: 2 portions


  • In a large sauté pan over medium heat render the fat from the pancetta until crispy
  • Drop fresh pasta into salted boiling water for about 45 Seconds
  • Remove cooked pasta from pot and place in with the pancetta along with the eggs, basil, wine and extra virgin olive oil
  • Taste for seasoning and adjust as needed
  • Plate and shave the Parmesan cheese over the pasta

Pasta Dough                                                                                  


  • ½ lb. All Purpose Flour
  • ½ lb. “OO” Flour
  • 2 tsp. Salt (kosher)
  • 12 Egg Yolks
  • 2  Eggs
  • 2 Tbsp. Milk
  • 1 Tbsp. Olive Oil

Yield: approximately 6 portions


Mix all dry ingredients together in the mixer with dough hook for 1 minute

Add all remaining ingredients and knead with the dough hook for 10-15 minutes.

Take dough out, wrap with plastic wrap and let rest in refrigerator about 1 hour before rolling.

Roll out to desired thickness and cut into desired shape

This above recipe will be demonstrated by Chef Marcus Paslay during Culinary Plaza in Sundance Square on Saturday, March 29, which is part of the Fort Worth Food and Wine Festival.  The free event is open to all ages and runs from 10 AM-5PM, at Sundance Square Pavilion, 420 Main Street.  A complete schedule is below:

  • 10–10:45 AM Chef Lou Lambert, author of “Big City Ranch” cookbook preparing Mint Roast Lamb
  • 11–11:45 AM Chef John Tesar from Spoon Bar & Kitchen preparing Seared Braised Beef Tongue, Salsa Verde, Arugula & Caramelized Onions
  • 12–12:45 PM Chef Donatella Trotti from Nonna Tota preparing Tagliolini with Creamed Leeks & Shrimp
  • 1–1:45 PM Chef Andrew Dilda from Barter Restaurant preparing Breakfast Sausage
  • 2–2:45 PM Chef Blaine Staniford from Grace / Little Red Wasp preparing Chorizo Stuffed Dates
  • 3–3:45 PM Chef David McMillan from Bird Café preparing Sabzi Khordan
  • 4-4:45 PM Chef Marcus Paslay from Clay Pigeon preparing Pasta Carbonara with Fresh Pasta
  • 5–5:45 PM Chef Molly McCook from Ellerbe Fine Foods preparing Sautéed Louisiana Gulf Shrimp & Kale




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