Tortelli alla Carbonara

To prepare the carbonara tortelli, start with the filling: cut the guanciale into strips 1, place it in a pan 2, turn on the low heat and brown it until golden. As it cooks, collect the fat from the pan and set it aside 3.

When the guanciale is well browned 4, let it dry on absorbent paper 5. In a metal bowl, combine the egg yolks, a little salt, plenty of pepper, and some of the reserved guanciale fat 6. Place the bowl over a bain-marie.

Whisk with a hand whisk 7 until it forms a thick mixture similar to a zabaglione; you need to reach 140°F (60°C) for the perfect consistency 8. Off the heat, add the Parmesan, Pecorino, and mascarpone 9.

Mix everything with the whisk 10, then return to the bain-marie and cook until it reaches 140°F (60°C) again, stirring continuously 11. Once ready, taste and adjust the salt if necessary. Transfer the obtained cream into a pitcher 12.

Blend with an immersion mixer 13 to get a smooth and homogeneous sauce 14. Transfer the filling into a piping bag without a nozzle 15 and let it rest in the fridge for at least 8 hours.

To prepare the fresh pasta, place the flour and semolina on a work surface 16, mix it and create the classic fountain. Beat the eggs 17 and pour them in the center 18.

Start kneading with a fork to gather the ingredients 19. Then continue kneading by hand, using a dough scraper to help 20. Once you have obtained a smooth, firm, and homogeneous dough, form a dough ball 21. Cover with plastic wrap and let it rest in the fridge for an hour.

For the pumpkin cream: peel and slice the onion julienne 22. Clean the pumpkin by removing the internal seeds 23 and the skin 24.

Then cut 14 oz (400 g) of pulp into coarse pieces 25. In a pan, heat a drizzle of oil, add the onions 26 and stew them with a pinch of salt until they are soft 27.

Add the diced pumpkin 28, pour in a glass of water 29 and cook covered for about 15 minutes 30, until the pumpkin is cooked but dry.

When the pumpkin is cooked but dry, deglaze with vinegar 31, pepper, and cook for another 2 minutes. Blend the mixture with an immersion mixer 32, then pass it through a sieve to have a smooth and silky cream 33.

Take the pasta, take a portion 34 and wrap the remaining in plastic wrap to prevent it from drying out. Roll out the pasta with a rolling pin to thin it enough to pass it through the pasta roller 35. Pass the sheet several times, gradually reducing the thickness until reaching the thinnest setting, it should be almost transparent 36.

Cut out discs with an 8 cm (3.15 inch) diameter cutter 37. Spray the sheets with water 38 (or brush with a kitchen brush) and squeeze a dollop of filling in the center 39.

Now form the tortelli: fold the sheets in half 40 making sure the edges stick well 41, thus creating half-moons 42.

Now join the ends 43 pinching the edges from both sides 44. Place the tortelli on a tray lightly floured with semolina 45. You will get about 80 tortelli with these measurements.

Cook the tortelli in boiling water for 1.5-2 minutes maximum 46. Meanwhile, in a pan, pour a ladle of cooking water 47 and a drizzle of oil 48.

Drain the tortelli here 49, pepper and sauté them for a few moments 50. On the serving plate, form quenelles with the pumpkin cream, then place the tortelli 51.

Complete with the guanciale 52 and grated Pecorino 53. Serve your homemade carbonara tortelli immediately 54!