Carbonara INSIDE Ravioli

Michelin chef Heinz Beck originally pioneered a version of carbonara as a filling, but he used cream and a few other ingredients to alter the recipe. I wanted to use ONLY the same ingredients as a classic carbonara in the form of a Raviolo al uovo.

I’m definitely not the first person to make this style of raviolo, but I definitely haven’t heard the name before, so I’ll at least copyright that.

Instead of mixing in all three yolks, you just put one inside the raviolo. Cook for 3-4 minutes and you’re good to go. The egg is pasteurized at 140F (60C) and starts congealing around 150F (65C), so the secret is pulling it in that window. Just like a soft boiled egg. (If your pasta is thin, you can feel the egg yolk from the outside to test it between the 3-4 minute mark).

I topped mine with a little guanciale oil, some extra guanciale bits, freshly ground pepper, and pecorino Romano cheese.

Era buonissimo! 😘🤌

Ingredients for 2 ravioli.
Pasta: 1 Egg & 100g 00 Flour
Filling: 3 Egg Yolks (2 mixed, 1 whole)
1/2 cup pecorino romano
1 tsp ground pepper (whole peppercorns toasted with the guanciale and freshly ground)
1/4lb (150g) Guanciale (I prefer smoked guanciale, and that’s what’s in this video)

#carbonara #ravioli #italianfood #cooking #pasta

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