The Future of Carbonara

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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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