Busy Night

For a good reason.

I had two firsts:

• My first homemade fresh pasta.
• My first spaghetti carbonara.

It went pretty well, though it took about 3 hours, what with me learning the ways of working pasta and the pasta machine.  (The one with the hand crank)

Also, it's turkey bacon and turkey pastrami, and vegan Parmesan because using ham or mixing cheese and meat in my wife's kitchen, (I just cook there, but she sets the rules) would result in acute lead poisoning, because it would treif up the dishes.

She would not shoot me, she would implant the bullets manually if I used traditional ingredients.

Recipes:

Fresh Semolina and Egg Pasta

Ingredients
•    1 cups all-purpose flour
•    1 cups semolina flour
•    1 pinch salt
•    3 large eggs
•    1 tablespoon olive oil
Directions

1. Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. 
   
   
2. Knead dough until it is smooth and supple, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic wrap; allow it to rest at room temperature for 30 minutes. 
   
   
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. 
   
   
4. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes (or longer depending on thickness). Drain immediately and toss with your favorite sauce. 

Pasta Carbonara

Ingredients

• 1/2 lb spaghetti
• 3 eggs large
• 1/2 cup Pecorino Romano freshly grated
• 5 slices turkey bacon diced
• salt
• ground black pepper
• olive oil
• scallion

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Once ready, drain the pasta and save a bit of water in reserve.
   
   
2. In a small bowl, whisk together the eggs and Pecorino Romano. Season with a pinch of salt and a generous amount of ground black pepper. Mix well.
   
   
3. Heat a skillet over medium to medium high heat. Cook turkey bacon with olive oil until brown and crispy, and add in scallion towards the end. Set aside and reduce the heat to low.
    
4. Quickly, while the skillet is still hot, stir the pasta + egg mixture and toss until spaghetti is coated. 
   
   
5. Toss the pasta consistently so you don't scramble the eggs. Add in a bit of reserved pasta water (if necessary) until desired consistency is reached.
   
   
6. Stir in the turkey bacon and scallion. Top off with more cheese and serve.