Cacio E Burro

Method

1. 1. Place the carrots, chicken stock and salt in a saucepan and bring to the boil over a medium heat. Reduce to simmer for about 20 minutes, until the carrots are very tender.
2. 2. Meanwhile, for the pasta, place the flour on your work surface and make a well in the centre. Crack the eggs into the well, add a little salt and using a fork, whisk the eggs together. Begin to gradually incorporate the flour into the eggs until you have a shaggy dough.
3. 3. Knead the dough to bring it together until you have a smooth, silky ball of dough - this will ensure you have lovely chewy pasta as it develops the gluten in the dough, so don’t skip this step!
4. 4. Leave the pasta dough to rest for 30 minutes, wrapped in clingfilm.
5. 5. To roll the pasta, cut the dough in half, sprinkle with a little semolina and flatten each piece. Set a pasta machine to its widest setting and pass the dough through. Fold the sheet in half lengthways and pass it through again, then continue rolling through progressively narrower settings, folding only on the first few passes, until almost paper-thin. Cut the sheet in half if it becomes too long to manage, and keep the rolled pasta covered with a clean tea towel to prevent it drying out. Repeat until all the dough is used up.
6. 6. Attach the pasta cutter onto the machine and pass the dough through to create fettuccine. Dust with semolina and drape over a rolling pin (set on two containers) to dry.
7. 7. Transfer the cooked carrots to a blender with the cooking liquid and blend until super smooth and velvety. Add a dash more water if needed.
8. 8. Melt the butter in a saute pan and add the carrot puree and stir gently to combine. Keep warm.
9. 9. Bring a pot of water to the boil and season generously with sea salt. Add the pasta and cook for 2 minutes.
10. 10. Meanwhile, ladle some of the pasta water into the carrot sauce, add most of the pecorino and stir to create an emulsion. Season to taste.
11. 11. Then using tongs, transfer the cooked pasta into the sauce and toss to coat, adding a little more pasta water as needed to form a silky emulsion. The sauce should cling smoothly to the pasta.
12. 12. Taste and adjust seasoning then divide between 2 plates. Spoon over the sauce remaining in the pan, scatter the pecorino and black pepper and serve.

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Ingredients

• US
• METRIC