Fagotelli carbonara
6 servings
120 minutes
Fagottelli carbonara is a luxurious dish of Italian cuisine that embodies the sophistication of traditional carbonara pasta in the elegant form of fagottelli. This version of the classic recipe was created by renowned chefs and has become a true symbol of gastronomic art. Delicate pasta pockets filled with airy egg filling and aromatic pecorino cheese perfectly complement the rich sauce made from guanciale, white wine, and veal broth. Their velvety texture and harmonious blend of creamy tenderness with spicy notes create an unforgettable taste sensation. Fagottelli carbonara is served in the finest restaurants and is a jewel of culinary tastings. It is perfect for both festive dinners and special moments when one wants to enjoy the true magic of Italian cuisine.
1
Whisk the yolks in a water bath, add half of the grated pecorino, white pepper, and salt, and let cool. Fold in the whipped cream. Place the mixture in a piping bag and refrigerate for 1 hour.
- Egg yolk: 7 pieces
- Pecorino Romano cheese: 120 g
- Ground white pepper: to taste
- Whipped cream: 80 ml
2
Fagottelli pasta. Mix 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 out the dough thinly and cut into squares with a side of 7 cm. Spoon in the filling and roll into a cigar shape. Pinch with two fingers, seal the edges, and cut with a special wheel to shape.
- Wheat flour: 160 g
- Semolina: 80 g
- Egg yolk: 7 pieces
- Chicken egg: 1 piece
3
Broth. Place the bones in a pot, season with olive oil and send to the oven (190 degrees); 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 it cool down, pour in cold water, bring to a boil and simmer for 2 hours. Periodically remove the scum. Strain through a fine sieve or a piece of clean cloth.
- Meat bones: 1 kg
- Olive oil: 50 ml
- Carrot: 120 g
- Onion: 2 pieces
- Cherry tomatoes: 5 piece
- Water: 3 l
4
Sauce. Cut the bacon into thin strips like for julienne. Dice the zucchini into small cubes, fry everything in olive oil, add white wine, bring to a boil and pour in 50 ml of veal broth.
- Guanciale: 35 g
- Zucchini: 100 g
- Olive oil: 50 ml
- Dry white wine: 25 ml
5
Cook pasta in a large amount of salted water, add sauce and mix with cheese.
- Pecorino Romano cheese: 120 g