Peruvian Carbonara Fettuccine with Fresh Bay Scallops
1 pound fresh pasta (recipe below) or store bought pasta
6 strips of cooked apple smoked bacon or lardon, chopped
½ pound Bay scallops
1 tablespoon oil
Salt and pepper
1 cup Huancaina Sauce (recipe below)
Cook the pasta. Drain and reserve ½ cup of the pasta liquid.
In a large sauté pan heat the oil over medium to high heat. Season the bay scallops with salt and pepper then cook 2-3 minutes per side. Remove the scallops and in the same pan add the Huancaina Sauce and the bacon and heat. Toss in the pasta and scallops.
Makes 2 Cups
1 pound Queso Fresco cheese, chopped
18 ounces evaporated milk
2 Tablespoons Aji Amarillo (Yellow Peruvian Paste)
3 slices country white bread (crust removed), chopped
2-3 Teaspoons kosher salt to taste
Place all ingredients in a blender (bread last) and blend until smooth.
3 ½ cups sifted all-purpose flour
¼ teaspoon salt
4 eggs, room temperature
1 tablespoon water
In an electric mixer fitted with a dough hook, add the flour, salt, eggs one at a time and water. Continue to mix until it forms a ball. Lightly sprinkle some flour on a dry surface and divide the ball into thirds. Let rest for 20 minutes.
Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Fold in half each time before passing through the machine. Reduce the setting and run the dough through again, 2 or 3 times. Continue until your desired thickness. Continue with the remaining dough then lay the sheets of pasta out to dry for 15-20 minutes. Run the pasta sheets through the pasta machine using the desired pasta cutter. Let dry another 10 minutes then cook in salted boiling water until done.
If you don't have an electric mixer, combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Lightly beat the eggs and water and add to the center. Gradually fold in the flour from the wall of the well. Continue to incorporate all the flour until it forms a ball. Divide the ball into thirds. Let rest for 20 minutes.
Lightly sprinkle some flour on a dry surface. Using a rolling pin, roll out the pasta until thin and cut into desired strips. Let dry another 25 minutes then cook in salted boiling water until done.
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