I have been threatening to make an attempt at homemade pasta from scratch for a while now, and finally dug deep for some inspiration. It actually wasn't as difficult as I thought it would be, although I do have a new appreciation for the perfectly prepared pasta seen in the store, not to mention my Kitchen Aid mixer! After some brief collaboration, P. was officially in charge of the Carbonara sauce. It was fantastic! How can you really go wrong with garlic, cream, and pancetta? Next up: ravioli. 
Rolling out the dough
Cutting the spaghetti
In the pot for 2 minutes
Back in the pan to absorb the pancetta goodness before adding the sauce
Adding the sauce, being careful not to scramble the eggs
Final product paired with a glass of Flowers Pinot Noir, Sonoma Coast. Divine.
(Note: poor quality picture does not even do it justice, but I didn't want it to get cold!)
