Fagottelli Carbonara

Pasta and Pizza | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Fagottelli Carbonara

Ingredients

Whole egg - 7 pieces
Grated Pecorino Pepato Cheese - 4.2 oz
Heavy cream - 2 fl oz
White Pepper (whole) - to taste
Wheat Flour - 5.6 oz
Semolina - 2.8 oz
Chicken Egg - 1 piece
Chicken bones - 2 lbs
Olive Oil - 1 fl oz
Dry White Wine - 1 fl oz
Onion - 2 pieces
Carrot - 4.2 oz
Marinated cherries - 5 pieces
Water - 3 qt
Guanciale - 1.2 oz
Courgette - 3.5 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 (374°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.