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Uncle Marks Pasta Carbonara

Serves 2-3

This winning combination of simple ingredients creates a stunning and satisfying lunch or supper dish using just one saucepan, so less washing up at the end of the meal!  We think the peas are an essential ingredient in this dish but you can swap cooked bacon, pancetta or chorizo for the ham, grated cheddar or Emmental cheese for the parmesan and 100g of butter if you have no cream. Definitely a family favorite, thanks to Uncle Mark.

Free from Soya, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • PASTA
  • 80g Doves Farm Organic Pasta Flour
  • 1 egg
  • flour, for dusting
  • FOR COOKING
  • 2l water
  • 1 tsp salt
  • UNCLE MARKS SAUCE
  • 300g ham
  • 150g frozen peas
  • 250ml fresh cream
  • 50g parmesan, grated
  • salt and pepper

Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the egg into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the egg as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Tagliatelle Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. To make long pasta such as tagliatelle or spaghetti cut the dough into thin strips.
  5. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe.
  6. Cut any left-over pasta into rectangles and triangles to make maltagliata.
  7. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  8. Uncooked pasta can be chilled for up to 24 hours before using.
  9. Repeat with all the pieces of dough.

Tagliatelle Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into the same number of pieces as the number of eggs used.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. Use rectangular pasta sheets for making lasagne.
  9. To make long pasta such as tagliatelle or spaghetti pass the pasta sheet through the slicing rollers or using a knife, cut the dough into thin strips.
  10. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe.
  11. Cut any left-over pasta into rectangles and triangles to make maltagliata.
  12. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  13. Uncooked pasta can be chilled for up to 24 hours before using.
  14. Repeat with all the pieces of dough.

To Cook and Serve Uncle Mark’s Pasta

  1. Slice the ham, weigh out the frozen peas and measure the cream.
  2. Put the water and salt into a large saucepan and bring it to a rolling boil.
  3. Add the pasta and stir to ensure it is free flowing in the water.
  4. Cook for 3-15 minutes, depending upon the size and thickness of the pasta.
  5. To test if the pasta is cooked, carefully remove a piece of pasta from the pan, cut it with the side of a fork and if the tagliatelle resists continue to cook the pasta, repeating the fork test every minute.
  6. When cooked, add the frozen peas, remove from the heat and leave to stand for 2 minutes.
  7. Drain the pasta and peas and return them to the saucepan.
  8. Return the saucepan to the heat, add the cream, chopped ham, half the parmesan, salt, and pepper. Stir to blend and tip everything into a serving bowl.
  9. Serve immediately with the remaining parmesan in a bowl.

Equipment

Pasta machine or rolling pin, large 2lt saucepan, frying pan and mixing bowl

Cooking time

3-15 minutes depending on the thickness of your pasta.

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Ingredients

Change Quantities:
  • PASTA
  • 80g Doves Farm Organic Pasta Flour
  • 1 egg
  • flour, for dusting
  • FOR COOKING
  • 2l water
  • 1 tsp salt
  • UNCLE MARKS SAUCE
  • 300g ham
  • 150g frozen peas
  • 250ml fresh cream
  • 50g parmesan, grated
  • salt and pepper

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