April 18, 2012

A take on ravioli and carbonara where the sauce is created as the pasta cooks then oozes out when the parcel is cut into

I love carbonara but I sometimes fine that the heat in the pasta makes the sauce go a bit clagy by the time I'm nearing the end of my portion. These 'carbonolis' have their sauce snuggled up inside the pasta, being made of egg yolk, panchetta, garlic and parmesan, the sauce is mixed and cooked as the pasta cooks inside the parcels allowing it to remain lovely and oozy until the last mouthful.


Makes 3 large carbonoli per person

fresh pasta, I used about 1/3 of the pasta from the recipe earlier on this blog
6 eggs yolks
3 slices of panchetta
1 square inch of parmesan
1 tsp finely chopped garlic

I like to make my fillings alongside making the fresh pasta, so when I put my pasta aside to rest for half and hour I begin on the filling.

Finely chop the panchetta into slices, fry the garlic and panchetta in a little oil until they are nice and crisp then set aside on a plate to cool.

Whilst the filling cools, use the pasta machine to roll out the pasta into a thin, smooth sheet.

One the filling is cold lay the sheet of pasta out on a flat surface, you will need to fold the pasta over to create parcels so make sure you have enough to make two carbonoli at a time with enough pasta to fold over on top. 

Pile a heaped teaspoon of panchetta and garlic filling on to the pasta making sure that there is enough of a border to make a good seal on the parcels.

Crack an egg into a bowl keeping the yolk held very lightly in your fingers and allow the white to drain through. Keep the whites as you can make a meringue with them, even if you're not going to use it immediately you can store it in an airtight container.

Gently place the yolk on top of the panchetta filling, I found that making a little well in the middle of the panchetta helped the yolk to sit still!, then sprinkle a little grated parmesan on top of the yolk.

Repeat this for the second carbonoli then using a pastry brush brush a little of the egg white around the filling as glue, fold the pasta over on itself to create parcels then using the edges of your hands, along to your little finger, press out the air in the pockets and seal the carbonoli.

Cut out the parcels, either with a knife to create squares or with a round biscuit cutter, ensuring that there is a good 1/2 inch border of sealed pasta around the filling.

Repeat this until you have all six carbonoli, you can keep them on a plate in the fridge for a few hours until you're ready to serve them but don't make that the day before you need them as the pasta will go soggy from the yolk.

To cook, bring a large pan of salted water to a rapid boil then gentle slip the carbonoli into the water, cook for 3 mins then lift out of the water with a slotted spoon and drain on a pieces of kitchen paper.

Serve the carbonoli with a little butter, black pepper and salad leaves, rocket's lovely peppery taste works really well with these rich little parcels of tastiness!

You Might Also Like