The Future of Carbonara
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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I never really gave a crap about authenticity as long as my food tasted good. And I really like how this guy brings the best of both worlds. His videos can satisfy expirimenters in the kitchen and big authenticity fans.
la tua stirpe finirà oggi.
No, its not.
There is a chef in Italy that has been doing this for years, it his signature dish.
love how you dont use gimmicks like being shirtless or throwing shit around
I would die of starvation with such portion.
one of my new favorite channels 💯💯💯
Has science gone too far?
Gotta subscribe
This looks good. If the Italian get offended, they need therapy.😅
You should try doing some Italian-Chinese fusion bro. Do something wild 😅
Good morning TriggTube
Never thought the day would come that a cooking channel's shorts gave me goosebumps
Can you make a more in depth video about guanciale or any cured meat?
Can you make rigatoni alla coda alla vaccinara?😊
Sorry sir, this menu is only exclusive for japan unless you want to spend time in the toilet tonight. 💀
Hell yeah
Oh no. Oh no no no no no
I came here from that won ton short you did and you look like captain America
You're an absolute genius
I’m 100% for that
The crime: Too little meat.
Off to jail with you!
Dude you are growing fast you have gained 15k subs in like two months you will have 200k subscribers and also are you getting your 100k plaque
This man is actually the god of carbonara
It looks amazing
Make that in a car and it's CARbonaravioli
As Easy this might appear this recipe Is full of challenges,getting the pasta with the right thickness ,the filling balance,cooking the raviolo and keep the yolk running …..
Simply impressive….the less ingredienti you use the harder It gets as there Is no room for mistakes and here everything Is pretty damm impressive ❤well done
This looks so good but lion field is after you
HOLY SHIT
looks tasty but very hard to make for me 😢
Positively sinful
As an Italian I would say you respected the tradition while innovating, so…approved for me 🙂
Bro can make me hungry after having a three course meal.