Fagottelli "Carbonara"
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs 15 mins
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Additional Time
1 hr
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Total Time
3 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Fagottelli "Carbonara"
Description
The recipe begins with preparing a filling made by slowly cooking egg yolks with grated pecorino cheese over a double boiler, seasoned with white pepper and salt, then incorporating whipped cream before chilling. Concurrently, the pasta dough is crafted mixing flour, semolina, egg yolks, whole egg, and salt, worked into a firm dough and rested in the fridge.
The dough is rolled thin and cut into small squares which are filled with the creamy mixture and folded carefully into a distinctive cigarette shape called "fagottelli," then cut with a toothed wheel. A veal stock is slowly prepared using veal trimmings, bones, vegetables, and aromatics, roasted and simmered for depth.
The dish is finished with a dressing made from Tellicherry pepper, zucchini, olive oil, white wine, the veal stock, and pecorino cheese, creating a peppery and bright sauce that complements the rich filling. The result is a pasta dish combining silky, savory fillings with fragrant sauce and balanced seasoning.
Ingredients
Filling:
- 5 egg yolk
- 60 grams pecorino cheese
- 80 milliliters Whipped Cream
- white pepper
- 160 grams flour
- 80 grams semolina
- 2 egg yolk
- 1 egg
Veal Stock:
- 1 kilogram veal bones
- 1 kilogram veal trimmings
- olive oil extra virgin
- 2 onion
- 120 grams carrot
- 1 talk celery
- 5 cherry tomato
- 1 bunch rosemary
- 10 white pepper shells
- 3 liters water
Dressing:
- 35 grams Tellicherry pepper
- 100 grams zucchini
- 2 tablespoons olive oil extra virgin
- 25 milliliters white wine
- 50 milliliters veal stock
- 40 grams pecorino cheese
Garnishing:
- Tellicherry pepper variant spelling
Instructions
The Filling:
- Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs.
- Add the white pepper, the salt, let cool and incorporate the whipped cream.
- Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.
The “Fagottelli”:
- Mix the flour with the semolina, add the egg yolks (keep 1 egg white aside), one egg, a pinch of salt and water enough to obtain a solid dough.
- Work the dough for a long time and form a ball; wrap it in plastic wrap and cool it in the refrigerator for 1 hour.
- Roll out thinly the dough and cut into 7cm (2 ¾ in) squares with the help of a squared mould.
- With the help of a spoon, spread the filling over the dough and close it in the shape of a cigarette.
- Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.
The Veal Stock:
- Cut into small pieces the trimmings of veal; break the bones and put everything in a pan that can go in the oven with a little of extra virgin olive oil.
- Put in oven at 190°C/ 375 °F and brown until the bones and trimmings turn golden.
- Remove from oven, drain the oil in excess, add the vegetables previously cleaned and chopped, the rosemary, the shells of white pepper and continue to cook few minutes.
- Remove from heat and allow to cool.
- Cover the bones and the trimmings of veal with cold water and bring to a boil.
- Cook for about 2 hours on low heat.
- Skimming during cooking to remove the impurities that rise to the surface.
- Pass the veal stock through a clean cloth place over a fine strainer.
The Dressing:
- Cut the Roman bacon into julienne strips, dice zucchini and skip all in a pan with a little extra virgin olive oil.
- Sprinkle with white wine, bring it to a boil and add the veal stock.
Serving:
- Cook “Fagottelli” in abundant salted water, add to the sauce and whisk it with Pecorino cheese, extra virgin olive oil and add Tellicherry pepper.
Notes
User Reviews
Overall Rating
4.9
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