An instant classic for pasta lovers everyone!
3 1/2 cups all-purpose flour
4 extra large eggs
1/2 teaspoon extra virgin olive oil
SUGO DI GUANCIALE:
1 tablespoon olive oil
8 ounces guanciale (thinly sliced, roughly chopped after sliced)
1 yellow onion (peeled, chopped into large pieces)
3 stalks celery (chopped into large pieces)
2 carrots (peeled, chopped into large pieces)
4 cloves garlic (peeled, minced)
1 can peeled cherry tomatoes (15-ounces, crushed)
1/2 cup white wine
1 cup whole milk
1/2 cup freshly grated Parmesan cheese (plus more for garnish)
Kosher salt and freshly ground black pepper (to taste)
For Fresh Pasta Dough: On a clean surface, create a mound with the flour making a well in the center of the mound. Add the eggs and olive oil to the well. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, continue to incorporate the flour around the well. When the dough begins to come together, start kneading the dough with both hands, while continuing to incorporate any flour that is left. Knead until the dough is elastic and a little sticky, about 6 minutes.
Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
On a floured surface, divide pasta dough into 4 equal pieces, covering 3 of the pieces with plastic wrap to keep moist. Flatten the dough to a rectangular shape. Using a floured rolling pin, roll the dough out until 1/8-inch thick. Roll the piece of dough like a jelly roll, then cut the dough into 1/2-inch thick strips to form the tagliatelle. Repeat this method with the 3 remaining pieces of pasta dough. Place noodles on a lightly floured work surface and set aside until ready to use.
For Sugo di Guanciale: In the bowl of a food processor add the onion, celery, carrots and garlic and pulse until finely chopped. Set aside.
Heat a large saute pan over medium heat and and olive oil. Once bubbling, add the guanciale and cook until browned, about 5 minutes. Remove with a slotted spoon, to a paper towel-lined plate and set aside.
In the same pan, add the onion mixture and cook until softened, about 5 minutes. Add tomatoes and cook until reduced by half, about 3 minutes.
Deglaze the pan with white wine. Add guanciale back to pan, add milk and simmer for 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season generously with salt.
Drop the tagliatelle into the water and cook for 2 to 3 minutes. Remove the pasta from the water and place directly into the pan with the sugo di guanciale, tossing to combine. Add 1/4 cup of the pasta water to loosen the sauce if needed. Add 1/2 cup of Parmesan cheese and toss until the pasta is evenly coated. Serve warm with additional grated Parmesan cheese!
Tip: Make the sugo di guanciale in advance and freeze for an easy weeknight meal! The sugo will freeze for up to 1 month!