Yields: 4 servings
Ingredients
For the fresh pasta3 cups all-purpose flour, plus additional as needed
3 large eggs, at room temperature
1 teaspoon kosher salt
Semolina flour for the work surface
For the sauce1 pound asparagus
2 tablespoons extra virgin olive oil
Kosher salt
2 lobster tails, cut in half lengthwise, vein removed
Freshly ground black pepper
8 ounces pancetta cut into 1/4 inch dice
1 tablespoon sliced garlic
3/4 cup heavy cream
1 cup blanched peas
2 lobster claws and knuckles blanched 4 minutes, removed from the shell, and cut into 3/4-inch pieces
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Method
For the Pasta:
Place the flour in the middle of a large cutting board. Make a well in the center. Crack the eggs into the well. Add the salt.
Working from the well, and gradually working out to incorporate the flour, carefully blend the flour with the eggs, always maintain a border of flour to keep the eggs from running all over the work surface.
Once the egg and flour become combined and begin to form a dough, scrape the cutting board and combine all the pieces into the dough.
Knead the dough for 5 to 10 minutes, or until a smooth, even, and soft mass is created.
Dust the work surface, as needed, with a little flour so the dough does not stick. The dough can be wrapped in plastic wrap and refrigerated for up to two days.
To roll the pasta through the pasta machine, cut the dough into halves or thirds, then starting from the widest setting, roll each piece through a hand crank pasta machine. Each time you run the pasta through the machine, decrease the setting and work until a long, thin sheet is formed.
Dust the pasta and the work surface from time to time with semolina flour to prevent sticking. Repeat as needed during the rolling process.
Let the sheets dry for a few minutes. Fold each in half, end to end, then half again, and again so it can easily be cut into the noodles. Cut each piece crosswise into 1/4-inch pieces.
Gently separate the pieces into long pasta strands, now called tajarin. Dust with a little semolina and let dry on the board for a few minutes or until ready to cook.
For the Carbonara:
Bring a large pot of salted water, salty enough to taste like the sea, to a boil for the pasta.
For the Asparagus Garnish:
Trim the tough bottoms from the asparagus, then peel away the outer dark green layer from each stalk.
Cut the tips off, about an inch in length and also cut off the next inch of the stalk. Cut each small piece in half lengthwise.
Blanch the small pieces in a small pot of boiling salted water, about 1 minute, drain and set aside.
For the Asparagus Sauce:
Cut the remaining base of the stalks in half lengthwise.
Then cook the stalks in boiling salted water until very tender, 2 to 3 minutes. Drain the stalks and place in a food processor.
Puree with 1 tablespoon of the oil until smooth. Season with salt. Transfer to a small bowl and set aside.
Season the lobster tail meat with salt and pepper.
Heat the remaining 1 tablespoon of the olive oil in a large skillet over medium heat until just before the smoking point. Carefully place the lobster tails in the oil. Cook for 2 to 3 minutes. Turn the tails over.
Add the pancetta, stirring from time to time, and continue to cook until it starts to brown, about 4 minutes. Turn the lobster tails as necessary to cook evenly. Add the garlic and cook until it starts to brown, 1 to 2 minutes.
Meanwhile, add half of the heavy cream to the lobster and pancetta. Add about 1/2 cup water from the pasta pot to the pan. Bring to a simmer and adjust the heat for a slow, even boil.
Add the asparagus tips, peas, lobster meat from the claw and knuckles, and the remaining half of the cream to the pan. Gently incorporate the ingredients in the pan and bring the sauce back to a steady simmer.
Add the pasta to the pot and toss so the noodles do not stick together. Cook for 2 to 3 minutes or until al dente.
Drain the pasta and add to the pan. Toss with the sauce, and then add the asparagus puree, black pepper to taste, and the parmesan. Toss the ingredients together and adjust the seasoning to taste with salt.
Place the lobster tails on a serving platter or individual plates. Top with the pasta, and then spoon the remaining sauce and pan ingredients over the pasta.
Serve immediately.
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