INGREDIENTS
For beet pasta:
120g all purpose flour
120g semolina flour
60g cooked beet
1 egg
2g salt
4g olive oil
For the classic one:
4 egg yolks
60g pecorino cheese
90g parmesan cheese
150g guanciale
45ml water
black pepper
For the pecorino sauce:
200ml milk
15g cornstarch
70g pecorino cheese
METHOD
1. Start with the two-colored pasta, blend a beetroot well, then put it in a bowl and add the flour, semolina, salt, a drop of oil and the egg, mix and start kneading well.
2 . When you have obtained a homogeneous dough, knead it vigorously on the worktop for a few minutes, then wrap the dough in plastic wrap and let it rest for at least 30 minutes in the fridge.
3. Then prepare a classic egg dough with the same instructions.
4. While you are making the carbonara filling, cut the bacon into small cubes, put it in a fat-free pan with the heat off, turn the heat to low and make it slightly crunchy in the pan, then collect it and drain it on absorbent paper, and please keep the released fat.
5. In a bowl, put 4 egg yolks, the pecorino, the Parmesan cheese, the bacon and a part of its fat, together with a good sprinkling of black pepper and a drop of warm water, mix well with a whisk and cook the compound in a bain-marie for a few minutes, until it reaches 65 degrees, in order to create a savory zabaglione.
5. Let it cool and then put the cream in a piping bag and put it in the fridge.
6. At this point, thinly roll out the purple pasta and the yellow pasta, brush one part with water and combine them, divide the dough and roll it up like a cigar, create a loaf with all the rolls attached and cut it with a knife, thus creating the puff pastry, combine all the pieces and roll out the dough, the puff pastry is ready.
7. Cut the pastry with a pastry cutter, put the carbonara filling, brush with water and close by making folds on the edge, flatten the base well with your fingers, and here are the rooster's combs, beautiful.
8. Cook your fresh pasta for 2 minutes, then drain and serve! Put the pecorino sauce on the plate and place the pasta, and this fantastic dish is ready!
22 июл 2024
