Tortelli alla carbonara

To prepare the tortelli alla carbonara, start with the filling: cut the guanciale into strips 1 , pour it into a pan 2 , turn on the low heat and brown it until golden. While cooking, collect the fat from the pan and set it aside 3 .

When the guanciale is golden brown 4 , let it dry on absorbent paper 5 . In a metal bowl, combine the egg yolks, a little salt, plenty of pepper and part of the guanciale fat set aside 6 . Place the bowl in a bain-marie on the heat.

Whisk with a hand whisk 7 until a thick mixture forms, similar to a zabaglione; you will have to reach 60° to obtain the perfect consistency 8 . Add the Parmesan cheese, pecorino cheese and mascarpone cheese off the heat 9 .

Mix everything with the whisk 10 , then put it back in the bain-marie and cook until you reach 60° again, stirring continuously 11 . Once ready, taste and adjust the salt if necessary. Transfer the cream obtained into a jug 12 .

Blend with an immersion blender 13 to obtain a smooth and homogeneous sauce 14 . Transfer the filling into a sac-à-poche without a nozzle 15 and let it rest in the refrigerator for at least 8 hours.

To prepare the fresh pasta, arrange the flour and semolina on a pastry board 16 , mix it and create the classic fountain. Beat the eggs 17 and pour them in the center 18 .

Start kneading with a fork to collect the ingredients 19 . Then continue kneading by hand, using a spatula 20 . When you have obtained a smooth, firm and homogeneous dough, form a dough ball 21 . Cover with plastic wrap and let it rest in the fridge for an hour.

Take care of the pumpkin cream: peel and slice the onion into julienne strips 22 . Clean the pumpkin by removing the inner seeds 23 and the peel 24 .

Then cut 400 g of pulp into coarse pieces 25 . In a pan, heat a drizzle of oil, add the onions 26 and let them stew with a pinch of salt until they are soft 27 .

Add the pumpkin cut into cubes 28 , pour a glass of water 29 and cook with the lid on for about 15 minutes 30 , until you get a cooked but dry pumpkin.

When the pumpkin is cooked but dry, deglaze with the vinegar 31 , season with pepper and cook for another 2 minutes. Blend the mixture with an immersion blender 32 , then pass it through a sieve to get a smooth and silky cream 33 .

Take the pasta, take a portion 34 and wrap the remaining one in plastic wrap to prevent it from drying out. Roll out the pasta with a rolling pin to thin it enough to pass it through the pasta machine roller 35 . Pass the sheet several times, gradually reducing the thickness until you reach the thinnest one, it must be almost transparent 36 .

Cut out discs with an 8 cm diameter cookie cutter 37 . Spray the sheets with water 38 (or brush with a kitchen brush) and squeeze a tuft of filling in the center 39 .

Now form the tortelli: fold the sheets in half 40 , making the edges adhere well 41 , so as to create half moons 42 .

Now join the ends 43 by pinching the edges on both sides 44 . Place the tortelli on a tray lightly floured with semolina 45 . You will get about 80 tortelli with these dosages.

Cook the tortelli in boiling water for 1.5-2 minutes at most 46 . Meanwhile, pour a ladle of cooking water into a pan 47 and a drizzle of oil 48 .

Drain the tortelli here 49 , season with pepper and sauté for a few moments 50 . In the serving dish, form quenelles with the pumpkin cream, then place the tortelli 51 .

Complete with the guanciale 52 and grated Pecorino cheese 53 . Serve your homemade tortelli alla carbonara immediately 54 !