Yes, there are certain “rules” for some Italian dishes, but as the adage says, rules were made to be broken. This recipe riffs on a traditional carbonara and might offend staunch carbonara purists who stand by the no-cream-in-carbonara philosophy.
These ravioli are filled with a rich, cream-based filling then served with guanciale and the other traditional carbonara ingredients.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Carbonara-Stuffed Pasta
Recipe: Joëlle Néderlants
Skill Level Expert
Time 2 hours + 12 hours resting
Ingredients for 6-8
1 lb. all-purpose or ‘00’ flour
2 cups fresh cream
1⁄2 cup beef broth
2 oz. pancetta (bacon) cut into thin strips
4 tsp. cornstarch
4 large egg yolks
3 large eggs
1⁄2 cup Parmigiano Reggiano, grated
extra-virgin olive oil
nutmeg – salt – pepper
Dissolve the cornstarch in 2 Tbsp. cold water
FOR THE FILLING
Pour cream into a 2 qt. saucepan, season with salt, pepper, and nutmeg. Cook over low heat until reduced by half.
Remove from the heat, add the dissolved cornstarch, and stir until thick. Place in the refrigerator for 12 hours or until it solidifies.
FOR THE PASTA DOUGH
Pile the flour in a mound on a flat work surface and make a well in the center.
Pour 1 Tbsp. oil, a pinch of salt, the whole eggs, and 2 egg yolks into the well. Use a fork to gradually draw in the flour from the inside of the well. Continue until all the flour is incorporated and it forms a ball. Add 1-3 Tbsp. water if the consistency is too firm. Wrap in plastic wrap and place in a bowl. Place in the refrigerator for 1 hour.
FOR THE SAUCE
Heat the broth until it simmers, remove from heat, add Parmigiano Reggiano and blend with an immersion blender, adding 2-3 Tbsp. oil. Season with salt and pepper.
Cook the pancetta in a skillet over low heat until crispy. Set aside.
Beat the remaining 2 egg yolks, then remove the dough from the fridge.
Divide into two sections. Roll out 1⁄2 of the dough into a rectangular sheet that’s nearly paper-thin.
Starting 1" from the short edge, spoon the filling, 1 Tbsp. at a time, down the length of the dough, spacing each dollop 2" apart. Make a small well in the center of the filling. Distribute the beaten egg yolks inside.
Roll out the remaining dough and cover with the pasta sheet and filling. Press around each mound to seal, then press outward toward edges, pushing out any air pockets. Cut each ravioli with a round ravioli cutter ( 2½ " diameter).
Bring water to a boil in a 6 qt. pot, season with salt, and add pasta. Cook for 2-3 minutes, then drain with a slotted spoon and transfer to a 5 qt. chef’s pan over low heat. Add the sauce and cook for 1 minute.
Serve with crispy pancetta, pepper to taste, and 1 Tbsp. oil. Top with Parmigiano wafers if you like.