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Ravioli alla carbonara

Difficulty: medium

Method: 30'

Cooking: 15'

Rest: 59'

Difficulty: medium

Method: 30'

Cooking: 15'

Rest: 59'

Difficulty: medium

Method: 30'

Cooking: 15'

Rest: 59'

Difficulty: medium

Method: 30'

Cooking: 15'

Rest: 59'

Method

  1. 01 /

    Cut the guanciale into strips and cook it over medium heat in a frying pan until golden brown.

    Drain and put the fat in a bowl.

    Mix the egg yolks with the pecorino and parmesan cheese, season with salt and pepper.

    Add the guanciale fat and cream.

    Cook over a gentle flame until it starts to thicken slightly, if you have a thermometer the cooking degree is 82°-84°.

    Remove from the heat and put the mixture into silicone moulds.

    Place in the freezer until completely solidified.

    Roll out the pastry and pack the ravioli with the frozen carbonara filling.

    Cook the ravioli in salted boiling water for about 6-8 minutes, varying according to the dough thickness.

    Drain the ravioli and serve, grating the Parmesan cheese first and then the truffle.

    Top with the crispy guanciale strips.

The carbonara filling needs to be frozen anyway, so you can make it even a few days in advance.

The fresh dough can be made a day in advance or used defrosted and prepared well in advance.

This is a very easy dish to make in advance.

The white truffle is definitely the best, but a good quality black truffle is also perfect.

Ingredients for 4 serves

360 g of fresh egg pasta

300 g egg yolks

100 g of grated pecorino cheese

50 g grated Parmesan cheese

100 g Parmesan cheese shavings to serve on a plate

300 g fresh cooking cream

300 g guanciale

Truffle to taste

Salt and pepper to taste

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