Carbonara Fagottelli Recipe


The Chef Book

  • Yield: 6 Servings


  • 5 egg yolks
  • 40 g pecorino cheese, grated
  • 40 g whipped cream
  • Black pepper and salt
Fagotelli Pasta
  • Dough
  • 160 g flour
  • 80 g semollna
  • 2 egg yolks
  • 1 egg
  • 35 g guanciale (Roman bacon)
  • 50 g zucchini
  • 25 ml white wine
  • 50 ml veal stock
  • 20 g pecorina
How to Make It
  1. Whip the egg yolks in a bowl on warm water.
  2. Add the pecorino cheese.
  3. Cool it down and add the whipped cream and seasoning.
  4. Fagotelli Pasta
  5. Prepare the dough with the ingredients and season with a little bit of salt and if the dough is too hard, add a bit of water. Let the dough rest for an hour in a cloth in a cold place.
  6. Flatten the dough in rectangles of 7 cm wide by 14 cm long very thin.
  7. Put 3 spoons of the filling on top, fold the dough over the filling and cut 3 Fagotellis out of every strip.
  8. Repeat until the filling is finished.
  9. Sauce
  10. Dice the zucchini. Cut the guanciale into julienne.
  11. Sauté the guanciale in 1 tablespoon of extra virgin olive oil.
  12. Add the zucchini and the white wine.
  13. When the wine has evaporated, add the veal stock.

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