Tag: Carbonara

Ravioli alla carbonara Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g flour 00
500 g Fresh cream
120 g Meat broth
60 g Bacon in thin strips
10 g Corn starches
1 pc Yolks
3 pcs Eggs
Grated Parmesan
nutmeg
Extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: For experts

Doses: 4 people

For the carbonara ravioli recipe, dissolve the corn starch in 2 tablespoons of cold water. Collect the cream in a saucepan, season with salt, pepper and nutmeg and let it reduce by half, then remove it from the heat and tie it with the corn starch.

Let it rest in the refrigerator for 12 hours; the mixture must become solid (stuffing). Mix the flour with a tablespoon of oil, a pinch of salt, 3 eggs and 2 yolks (and a little water if the dough is too firm).

Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 1 hour. Heat the meat broth, remove from the heat, add 50 g of parmesan, blend with an immersion blender adding a little oil. Season with salt and pepper (sauce). Brown the bacon in a fat-free pan until crispy.

Beat the two remaining egg yolks. Roll the dough into a thin sheet. Spread the filling over the dough into balls of 2 cm in diameter, spacing them 5 cm; form a small hollow in the filling, pour a little beaten yolk inside, cover with another layer of dough, press around the filling to release any air and cut out the ravioli with a pastry cutter (diameter 6 cm).

Cook the ravioli in salted water for 2-3 ', toss them in a pan with the sauce for 1', then serve with the crispy pancetta, pepper and a drizzle of oil. Complete as desired with parmesan wafers.

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Carbonara with truffle – 's Carbonara with truffle recipe – Italian Cuisine

First, boil a pan of lightly salted water.
In a bowl, beat the eggs with salt, pepper and pecorino.

When the water boils, lower the pasta.
Meanwhile, clean the truffle from any earthy residues with a brush and cut it into thin slices (if you have difficulty you can use a vegetable peeler).

Drain the pasta al dente (keep a little of the cooking water), put it back into the pot, add the eggs (and a little cooking water, if needed) and mix well so that the eggs are partially cooked with the heat of the pot.

The carbonara with truffles is ready: serve, decorate with the slices of truffle and serve immediately.

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Potatoes carbonara – Potatoes carbonara recipe – Italian Cuisine

First of all, peel the potatoes, wash them, cut them into chunks and blanch them for 7-8 minutes (times may vary depending on the size of the chunks, always do the test with the tines of a fork: the potatoes must be soft without falling apart) .

Meanwhile, beat the eggs with salt, pepper and cheese.

In a non-stick pan, brown the bacon with a little oil.
When the potatoes are done, drain them, add them to the bacon and add the beaten egg.

Stir quickly, making the egg thicken slightly, then turn off the heat.

The carbonara potatoes are ready, serve them immediately.