Bucatini With Bottarga

• 1 pound bucatini
• 8 garlic cloves each, chopped
• 4 ounces EVOO high quality
• 8 garlic cloves each, chopped
• 2 ounces parsley chopped
• Mullet bottarga for grating
• chili flakes a desired
• 4 large eggs 7/8 cup eggs
• 2 tablespoons water
• 1 tablespoon oil
• 3 1/3 cups semolina flour
• 1/2 teaspoon salt

1. Cook Pasta in salted water.
2. Combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
3. Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute. Finish with grated bottarga.
4. Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
5. Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
6. Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
7. Divide dough into 4 pieces before processing with Pasta Attachment.

bucatini, garlic, quality, garlic, parsley, mullet bottarga, chili flakes, eggs, water, oil, flour, salt

Taken from www.yummly.com/recipe/Bucatini-with-Bottarga-2139501 (may not work)