A dish that has the aroma of tradition and deliciousness: Perline filled with Parmigiano Reggiano PDO wrapped in the creaminess of carbonara, for an all-Italian explosion of flavours. Pamper yourself for dinner!
Perline with Parmigiano Reggiano DOP alla carbonara
30 minutes
average
2 people
Ingredients
Perline with Parmigiano Reggiano PDO
1 pack (200g)
guanciale or bacon
120g
egg yolks
3
pecorino romano cheese
40g
peppercorns
to taste
salt
to taste
preparation
1
Cut the guanciale or bacon into cubes and sauté in a pan until they become crispy; then drain the guancial or bacon from its grease and let it cool. Keep the grease aside.
2
In a fairly large bowl, add 3 egg yolks and the grated Roman pecorino cheese, then the freshly ground pepper to taste. Stir with a fork or whisk until thick, then mix with 2 tablespoons of guanciale or bacon fat.
3
Bring a pot of salted water to the boil, drop in the Perline ofParmigiano Reggiano PDO and cook for 3 minutes over medium-low heat. Take 2 tablespoons of cooking water to soften the egg cream, then pasteurise the cream in a bain-marie by placing it on top of the pot.
4
Once the Perline are ready, drain them and put them in the pan with the guanciale or bacon, with the heat turned off, keeping a few cubes aside, and mix, adding the egg-based cream.
5
Serve by placing guanciale or bacon cubes aside and finishing the dish with a sprinkle of pepper.
In this recipe:
Perline ravioli with parmesan
New recipe for the filling of the most iconic Raviolificio product for an even bolder and more distinctive flavour. Made with Parmigiano Reggiano PDO aged for 24 months and purchased in rounds to guarantee its qualities, Perline ravioli are unique for their shape and typical filling: loved by all, they are perfect either with or without broth.
LET YOURSELF BE INSPIRED
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