A bold reinterpretation of the classic carbonara, this dish features delicate ravioli filled with creamy Pecorino and a runny egg yolk center. Served with crispy guanciale sauce and a touch of smoked pepper powder, it offers a refined twist on tradition, combining rich flavors and elegant presentation.
Ingredients (serves 4):
For the fresh pasta:
- 300 g (2 cups) all-purpose flour
- 3 whole eggs
- A pinch of salt
For the filling:
- 80 g (¾ cup) grated Pecorino Romano
- 50 ml (3 tbsp) fresh cream
- 4 egg yolks (one for each ravioli)
- Freshly ground black pepper
For the sauce:
- 150 g (5 oz) guanciale
- 50 ml (3 tbsp) dry white wine
For garnish:
- Smoked black pepper powder (achieved by smoking black peppercorns and grinding them)
- Grated Pecorino Romano
Instructions
1. Prepare the fresh pasta:
- Place the flour on a work surface, forming a well in the center. Add the eggs and a pinch of salt.
- Knead until you achieve a smooth, elastic dough. Wrap in plastic wrap and let rest for 30 minutes.
2. Make the filling:
- In a bowl, mix the fresh cream with the grated Pecorino until it forms a thick cream. Add a generous amount of freshly ground black pepper.
- Transfer the cream into a piping bag.
3. Assemble the ravioli:
- Roll out the pasta dough into thin sheets and cut it into squares (about 8 cm/3 inches per side).
- On each square, pipe a dollop of Pecorino cream and carefully place an egg yolk in the center.
- Cover with another square of pasta, sealing the edges well to prevent air bubbles.
4. Prepare the guanciale sauce:
- Slice the guanciale into strips and cook in a pan over medium heat, without adding oil, until crispy.
- Deglaze with white wine and let it reduce slightly. Set aside.
5. Cook the ravioli:
- Bring a pot of salted water to a gentle boil and cook the ravioli for 2–3 minutes.
6. Plate the dish:
- Arrange the ravioli on a shallow plate.
- Drizzle with the crispy guanciale sauce and sprinkle with grated Pecorino.
- Finish with a dusting of smoked pepper powder.
Why This Dish Stands Out:
- Innovation: A bold transformation of carbonara into a refined and modern dish.
- Technique: The runny egg yolk in the ravioli mimics the creaminess of traditional carbonara in a surprising way.
- Aesthetics: The dish is elegant and plays with contrasting textures and flavors.
