Carbonara Tortelli are enhanced by an intense and aromatic black pepper sauce, finished with crispy guanciale petals that add savouriness and texture. A rich and comforting dish that recalls tradition with a contemporary twist.
Carbonara Tortelli with Black Pepper and Crispy Guanciale Petals
15 minutes
Easy
2 people
Ingredients
Tortelli Carbonara
1 pack (200g)
Guanciale petals
80g
Grated Parmigiano Reggiano
20g
Black peppercorns
to taste
Water
1 glass
preparation
1
Coarsely grind the black peppercorns and toast them in a dry pan for a few minutes until they release their full aroma. Deglaze with a glass of water and let it simmer briefly to create a fragrant pepper broth.
2
In another pan, cook the guanciale petals over medium heat without adding any fat until crispy. Remove them and set aside, leaving the rendered fat in the pan.
3
Add the pepper broth to the guanciale fat, stir well and bring back to a boil.
4
Add the Carbonara Tortelli and cook over medium heat for about 5 minutes, stirring gently from time to time, until the sauce reaches the desired consistency.
5
Plate the tortelli and finish with a sprinkling of Parmigiano Reggiano and the crispy guanciale petals. Serve immediately.
In this recipe:
Tortelli Carbonara di Nonna Ebe
From Nonna Ebe’s love for Tortelli and the goodness of the most timeless Italian classics comes a brand new filling, flavoursome, explosive and bold in the very best tradition of Carbonara: the creamy blend of egg and Pecorino PDO is combined with crisp pan-seared guanciale to create a rich, unmistakable and truly memorable filling. An irreverent and indulgent Tortello that faithfully interprets all the tradition of real Carbonara!
LET YOURSELF BE INSPIRED
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