Michelin star chef Heinz Beck shares the recipe for his signature dish on the menu – Fagottelli Carbonara.
The dressing is made with Tellicherry pepper, which is an Indian-origin pepper, particularly suitable for this dish thanks to its distinctive aroma and particular fragrance.
Enjoy this Michelin-rated carbonara pasta dish!
- 5 egg yolks
- 60 grams Pecorino cheese
- 80 milliliters whipped cream
- white pepper
- 160 grams flour
- 80 grams semolina
- 2 egg yolks
- 1 egg
- 1 kilogram veal bones and trimmings
- olive oil extra virgin
- 2 onions
- 120 grams carrots
- 1 stalk celery
- 5 cherry tomatoes
- 1 bunch rosemary
- 10 shells white pepper
- 3 liters water
- 35 grams Tellicherry pepper
- 100 grams zucchini
- 2 tablespoons olive oil extra virgin
- 25 milliliters white wine
- 50 milliliters veal stock
- 40 grams Pecorino cheese
- Tellycherry pepper
- Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs.
- Add the white pepper, the salt, let cool and incorporate the whipped cream.
- Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.
- Mix the flour with the semolina, add the egg yolks (keep 1 egg white aside), one egg, a pinch of salt and water enough to obtain a solid dough.
- Work the dough for a long time and form a ball; wrap it in plastic wrap and cool it in the refrigerator for 1 hour.
- Roll out thinly the dough and cut into 7cm squares with the help of a squared mould.
- With the help of a spoon, spread the filling over the dough and close it in the shape of a cigarette.
- Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.
The Veal Stock:
- Cut into small pieces the trimmings of veal; break the bones and put everything in a pan that can go in the oven with a little of extra virgin olive oil.
- Put in oven at 190°C and brown until the bones and trimmings become gold.
- Remove from oven, drain the oil in excess, add the vegetables previously cleaned and chopped, the rosemary, the shells of white pepper and continue to cook few minutes.
- Remove from heat and make cool.
- Cover the bones and the trimmings of veal with cold water and bring to a boil.
- Cook for about 2 hours on low heat.
- Skimming during cooking to remove the impurities that rise to the surface.
- Pass the veal stock through a clean cloth place over a fine strainer.
- Cut the Roman bacon into julienne strips, dice zucchini and skip all in a pan with a little extra virgin olive oil.
- Sprinkle with white wine, bring it to a boil and add the veal stock.
- Cook “Fagottelli” in abundant salted water, add to the sauce and whisk it with Pecorino cheese, extra virgin olive oil and add Tellicherry pepper.
Tried this recipe?Let us know how it was!