Sunday, December 6, 2009

Supper Time

So you remember my Heritage Turkey that I brought in for my co-workers on Black Friday? That tasty, juicy bird? One of my co-workers so enjoyed that meal that as thanks he brought me a dozen farm fresh eggs from his parent's chickens. As you can see above, the brown egg dwarfs the supposedly large grocery store egg. I knew I had to do something fun with these luscious gifts. I decided to make Pasta Carbonara and not just any carbonara, a Peppery Pasta Carbonara with Poached Egg. I would even make the pasta from scratch. All with the help from my new leetle friend....

...the Kitchen Aid Mixer Pasta Attachment.

It's a well known fact that I love my Kitchen Aid stand mixer. It's a workhorse in the kitchen, making whipped cream and kneading dough at a moment's notice. I didn't have the pasta roller attachments in my mixer arsenal because I just didn't see myself using it that much since it was limited to sheet pastas. This new attachment? This one makes spaghetti, two sizes of macaroni, Bucatini, Rigatoni and Fusilli. It's a giant pasta Playdoh toy for big culinary kids. How fun is that?
I've never made fresh spaghetti before so I decided to use a simple recipe out of Alice Water's Pasta cookbook that consists of 1 cup of flour, 1 beaten egg, salt and just a smidgen of water that you mix, knead and then let rest. The dough came out of the machine in long beautiful strands. They were just as beautiful coming out of hot pot of water.
PepperyPastacarbanora

How beautiful is that egg? You can't get a smoother sauce than a poached farm fresh egg. It's so silky on your tongue. The pasta is tender and yet still toothsome (hehe) and smoky from the bacon. A great backdrop to the luxurious egg and another great chapter in the story of the Heritage Turkey that just keeps on giving.

9 comments:

Making Space said...

OMG my children would go CRAZY for that pasta maker thingy, and also that dish. Must click recipe link after I get back from choir concert...

Buzz Kill said...

That's spaghetti breakfast. Did you cut the pasta to a specific length as it came out? I would love to have the time to make fresh pasta because it taste sooo much better than the dry kind. But I don't and I don't have any room for that cool gadget.
Nicely done.

Dani said...

I have mixer and attachment envy. ;)

And those egg cups are just adorable! They look like something from a 1940-1950s kitchen.

Big Shamu said...

The attachment has a little metal swing arm that cuts the pasta to the length you desire and you're right Buzz, fresh homemade pasta tastes so much better.

Sorry about the gear envy kids, it's fun stuff. As for the egg cups, I probably got those at Anthropologie. Most likely on sale.

Boxer said...

take off the bacon and I'm sooooo into this. I wouldn't have paired poach eggs with pasta, but this makes sense.

(and what a great gift of those eggs!)

Big Shamu said...

For you Boxer, I would take off the bacon. Girls, that egg is so decadent. So yummy.

Dani said...

Shamy come spring, I'll try and find a way to ship my girls eggs to you.

LaDivaCucina said...

hmmm...my comment was there and I saw an error when I posted and now it's gone!

I was looking only yesterday at those very attachments in the Williams Sonoma Catalogue Sham! Enjoy! I wonder if you can get that nice chewy texture with home made pasta like dry...like the rigatoni noodle?

That real fresh farm egg looks so rich compared to the insipid eggs you see in the grocery! Looks divine, Sham!

moi said...

"Attachment envy." Heh.

Spaghetti Carbonara is, hands down, one of my absolute favorite dishes of all time. Thanks for reminding me that I have bacon in the fridge awaiting this. AND the butter cream.