1/2 cup semolina
6 whole eggs
2 tbsp olive oil
5 each egg yolks
4 oz pancetta
cut into 1/2 inch pieces
1 3/4 cups grated parmesan
4 tbsp extra virgin olive oil
2 tbsp cracked black pepper
1 whole egg
+3 yolks
1 tsp salt
  • Pasta machine
  • Pasta “tree” (for drying the noodles)
  • large stock pot
  • colander
  • pasta cutter
For the Pasta
Mix the flour and semolina together and pour this on a clean work space. Make a well in the center. It should look like a flour volcano. Crack the eggs and place them in the center well. Add egg yolks and oil. Beat the eggs and oil with a fork while drawing the flour into the mix.* Don’t be afraid; this is an easy process and requires medium to mild pressure!
Sprinkle your work surface with some flour, and start to knead the dough. Work with it until mixture becomes homogenous. This takes about 10 minutes. When the texture is where we want it, then form a ball and cover with a towel or invert a bowl over the top. Let rest for thirty minutes.
Split the dough into lemon sized balls, then roll the ball of dough through the pasta machine several times until you get the desired thickness. Generously dust the pasta sheets then roll them up into a log and cut ½ inch noodles. Make sure you separate them right away, otherwise they will stick together. A “pasta tree” will work well to dry them and keep them separated. When done with the noodles (if you don’t have a pasta tree) set them aside on a floured baking pan or table.
For the Sauce
Heat oil in a 10" skillet over medium heat. Add pancetta and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer pancetta mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside. **The amount of sauce is only enough for about 4 portions. You will need to make it in batches to assure the correct consistency.**
To Serve
Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to pancetta mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.
*Adding a little of the pasta water to the sauce will thicken it and add flavor. After you have stirred that in, add the noodles to the sauce. You want to make sure not to be too rough with the pasta at any stage of cooking or it will break. Lovingly place in a bowl and sprinkle cheese on top with a chopped basil for garnish.