Spaghetti alla Carbonara

Place both flours and salt in the Chef mixing bowl. Add the eggs and using the dough hook, mix on speed 3-4 for about 3 minutes. The mixture should look crumbly, but moist. If necessary add a teaspoon of water if the mix is too dry.

Knead the crumbly mixture together by hand to form a dough. Knead until smooth, divide into two or three pieces and wrap in clear film. Leave to rest for 15 minutes, or up to 2 hours.

Fit the Italian pasta maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 1. Sprinkle flour over the rollers as necessary.

Fold the dough in three, rotate and repeat several times. Pass through the rollers, gradually increasing the setting from 1 to 5, or your desired thickness. Fit the spaghetti attachment and feed your pasta sheet through to make spaghetti pieces. Allow to dry for 30 minutes, then cook or cover and refrigerate for up to 24 hours. Sprinkle over semolina to prevent the pieces sticking together.

Using the Food processor attachment fitted with the fine shredding plate, finely grate the Parmesan cheese.

Beat the eggs together with a fork then mix in the cheese and season with salt and freshly ground black pepper.

Cut the pancetta into thin strips. Heat the oil in a frying pan and sauté the pancetta and garlic for 4-5 minutes, or until the pancetta starts to brown. Remove from the heat and discard the garlic.

Meanwhile, place your spaghetti in a pan of boiling lightly salted water and cook for 2-3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the pasta.

Drain the pasta but reserve one cup of the pasta cooking water.

Add the pancetta and egg mixture. Toss well to cook the eggs until they are creamy. Add pasta water to loosen the mixture as necessary.

Serve immediately, sprinkled with freshly ground black pepper.