Ravioli Carbonara Recipe: The Pasta That Changed My Life

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Make a well of the flour on the counter and break the eggs into it, whisking the yolks gently and gradually working in the flour to form a thick mixture.
2. Knead the dough into a smooth ball, adding a little water to your hands if it is too dry. Wrap it tightly and chill for 15 to 20 minutes.
3. Trim the guanciale, remove the skin and rind, and cut the meat into long strips.
4. Cook the guanciale strips in a pan over low heat without oil for about 5 to 7 minutes, until crisp but not overcooked. Move to a board and chop into small pieces, keeping the fat in the pan.
5. Mix 5 egg yolks and 1 whole egg, season generously with pepper and stir in the pecorino, keeping about 50 g aside. Add most of the guanciale, reserving a small handful, and add more pecorino if the filling is not thick enough. Cover and chill.
6. Roll portions of dough about 130 g through a pasta machine, starting on the widest setting and folding and passing through several times, then move to thinner settings until the sheet can be folded without tearing.
7. Place spoonfuls of filling on one sheet spaced apart, brush the edges and between the mounds with the leftover egg whites, then cover with a second sheet and press out all air around each mound.
8. Cut into half-moons, seal the edges with a fork, and dry the ravioli on baking paper in the oven.
9. Boil the ravioli in plenty of salted water for no more than 90 seconds, then toss them in the pan with the guanciale fat on low heat.
10. Top with the reserved pecorino and toss gently. Serve with extra pecorino, the reserved guanciale, the extra fat and cracked pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

EggCheesePecorino cheeseGuanciale