Fagotelli Carbonara
Adapted from Heinz Beck
For the pasta:
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160 gr flour
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80 gr Semola flour (De Cecco)
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2 egg yolks
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1 Egg
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Salt
For the filling:
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5 egg yolks
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60 gr Pecorino cheese, finely grated
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80 ml Whipped cream
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Salt
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White pepper
For the sauce:
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2 tablespoons Extra virgin olive oil
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35 gr Guanciale, I used prosciutto, chopped finely
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100 gr Zucchini, diced finely
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25 ml White wine
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50 ml Veal stock (you can also use beef or chicken stock but not fish)
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40 gr Pecorino cheese
Method
Step 1 - Make 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 then using a whisk, incorporate the whipped cream. It will come together eventually. Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.
Step 2 - Make pasta by kneading all ingredients together for 3-4 minutes adding as much water as need to make a stiff dough. Allow to rest (Heinz vacuum seals his) and then run through pasta machine. See detailed instructions on this post from yesterday).
Step 3 - Make the fagotelli. Have a tray of flour or fine semolina ready to place the delicate fagotelli once made. Roll out the pasta until thin enough to read through. Very lightly dust the surface and lay a length flat. Brush very lightly with extra water or an egg yolk. Place small dollops of the filling mixture an inch and a half apart on the pasta. Fold the pasta over and cut the edges.
Step 4 - Then press gently to seal the filling in on all sides. Using a pasta cutter or small knife, cut the pasta slightly angled as shown and bring together the sides to make a pocket. These are now ready for cooking and take less than a minute to cook. Place in the fridge until needed.
Step 5 - Have a large pot of salted water to on to boil. Heat a frypan on medium to high heat and add olive oil and then add the guanciale or prosciutto and zucchini and cook for a minute or two. Add the white wine and veal stock and cook and then turn down the heat. Meanwhile, cook the fagotelli in a few batches and add to the sauce prepared and gently spoon the sauce over them. Ladle gently into a serving plate-Heinz serves these five to a serve. Serve straight away as the filling with be a lovely liquid pop in your mouth through a thin pasta membrane.