Servings
Font
Back
Fagottelli "Carbonara"
4.9 from 138 votes

Fagottelli "Carbonara"

Fagottelli "Carbonara" is a handmade pasta featuring a rich filling of egg yolks, pecorino cheese, whipped cream, and white pepper, wrapped in a delicate flour and semolina dough. Accompanied by veal stock and a dressing with Tellicherry pepper, zucchini, and pecorino, this sophisticated dish blends creamy textures and complex flavors inspired by the classic carbonara components.

Prep Time
20 mins
Cook Time
2 hrs 15 mins
Additional Time
1 hr
Total Time
3 hrs 35 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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 trimmings
  • 1 kilogram veal bones
  • 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:
    Cup of Yum
  1. Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs.
  2. Add the white pepper, the salt, let cool and incorporate the whipped cream.
  3. Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.
The “Fagottelli”:
  1. 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.
  2. 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.
  3. Roll out thinly the dough and cut into 7cm (2 ¾ in) squares with the help of a squared mould.
  4. With the help of a spoon, spread the filling over the dough and close it in the shape of a cigarette.
  5. Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.
The Veal Stock:
  1. 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.
  2. Put in oven at 190°C/ 375 °F and brown until the bones and trimmings turn golden.
  3. 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.
  4. Remove from heat and allow to cool.
  5. Cover the bones and the trimmings of veal with cold water and bring to a boil.
  6. Cook for about 2 hours on low heat.
  7. Skimming during cooking to remove the impurities that rise to the surface.
  8. Pass the veal stock through a clean cloth place over a fine strainer.
The Dressing:
  1. Cut the Roman bacon into julienne strips, dice zucchini and skip all in a pan with a little extra virgin olive oil.
  2. Sprinkle with white wine, bring it to a boil and add the veal stock.
Serving:
  1. 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