Carbonara Tortelli with Herbed Toasted Breadcrumbs

Coarsely blend the stale bread into irregular breadcrumbs. Heat a drizzle of extra virgin olive oil in a frying pan and toast the breadcrumbs over medium heat for 4–5 minutes, stirring frequently. Add the chopped parsley, chives and thyme leaves, along with a grind of black pepper, and continue toasting for another minute. Transfer the breadcrumbs to a bowl and set aside.

In the same pan, add another drizzle of extra virgin olive oil, pour in the 2 glasses of water and bring to a boil. Lightly season with salt, add the Carbonara Tortelli and cook over medium heat until all the water has been absorbed, gently turning the tortelli halfway through cooking.

Once the tortelli are beautifully glazed and a creamy cooking sauce has formed, remove them from the pan and plate them. Finish with a generous sprinkle of the toasted herbed breadcrumbs and a final grind of fresh black pepper before serving.