Fagottelli Carbonara
Pasta and Pizza • Italian
Description
Fagottelli Carbonara
Ingredients
- Whole egg 7 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Heavy cream 5 fl oz
- White Pepper (whole) to taste
- Wheat Flour 5 oz
- Semolina 5 oz
- Chicken Egg 1 piece
- Chicken bones 0 lbs
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Onion 2 pieces
- Carrot 5 oz
- Marinated cherries 5 pieces
- Water 5 qt
- Guanciale 0 oz
- Courgette 5 oz
Step-by-Step Guide
Step 1
Filling. Whisk the yolks in a water bath, add half of the grated pecorino, white pepper, and salt, and let cool. Incorporate the heavy cream. Place the mixture in a pastry bag and refrigerate for 1 hour.
Step 2
Fagottelli pasta. Mix the flour and semolina. Add 2 yolks, 1 whole egg, salt, and enough water to form a dough. Knead the dough, shape it into a ball, and refrigerate for 1 hour. Then roll the dough thinly and cut it into 7 cm squares. Spoon the filling onto each square and roll them into a cigar shape. Pinch with two fingers, seal the edges, and cut with a special wheel to shape.
Step 3
Broth. Place the bones in a pot, drizzle with olive oil, and put in the oven (375°F); wait until everything is covered with a golden crust. Remove from the oven, drain excess oil, add washed and chopped carrots, onions, tomatoes, rosemary, and white pepper, put on the heat, and cook for a few minutes. Then let cool, cover with cold water, bring to a boil, and simmer for 2 hours. Periodically skim off the foam. Strain through a fine sieve or a piece of clean cloth.
Step 4
Sauce. Cut the guanciale into thin strips, as for julienne. Dice the zucchini into small cubes, sauté everything in olive oil, add white wine, bring to a boil, and pour in 50 ml of veal broth.
Step 5
Cook the pasta in a large amount of salted water, add the sauce, and mix with cheese.
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