FETTUCCINE CARBONARA
Fettuccine Carbonara
Serves 6
Many myths surround the origins of this iconic pasta sauce. Some say the dish was made as a tribute to the carbon workers (carbonieri) or charcoal men, with the speckles of black pepper honouring them. Others believe the dish came about after the Allied liberation of Rome. The Americans brought with them an abundance of eggs and cured pork, and in gratitude the Romans created the dish. Whichever myth you choose to believe, carbonara is a firm favourite and we are glad to have it on our menu. The key to success is in the small details: making sure there is enough black pepper and parsley, and keeping the pan just hot enough to emulsify the eggs without scrambling them. And no cream! It truly is a work of art when it’s done right.
Ingredients
1 tablespoon olive oil
200 g pancetta or guanciale (cured pig’s cheek), thinly sliced
5 large eggs
120 g Parmigiano or pecorino, grated, plus extra to serve
2 tablespoons finely chopped flat-leaf parsley
Sea salt and cracked black pepper
Pasta Dough
500 g durum wheat flour, plus extra for dusting
6 x 60 g eggs
Pinch of salt
Method
1. To make the filling, preheat the oven to 170°C (fan-forced). Spread out the pumpkin on a baking tray and roast for 50 minutes or until soft. Allow to cool slightly, then scoop the flesh away from the skins, discarding the skins, and leave the flesh in a colander for 20 minutes to drain away any excess liquid.
2. Heat the butter and olive oil in a large saucepan over medium heat, add the garlic and chilli and cook for a few minutes. Add the leek and sage and cook for 5–10 minutes or until wilted and soft. Transfer to a large bowl, add the pumpkin and cheeses and mix well. Add the breadcrumbs, making sure to keep the mixture not too moist and not too dry. Season and set aside to cool completely.
3. To make the pasta dough, place all the ingredients in an electric mixer fitted with the dough hook. Mix on low speed for 6–8 minutes or until a dough has formed. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge for 2 hours.
4. Cut the dough into two or three pieces. Working with one piece at a time, roll the dough through the widest setting of your pasta machine, then fold it in half and roll it through again; repeat several times until the dough is silky and smooth (this is called laminating). Continue to roll the pasta through the machine, reducing the setting each time, until the dough is 1–2 mm thick. Lay the sheets on a lightly floured workbench and use a 7 cm cutter to cut out rounds. Cover the pasta with a tea towel as you work so it doesn’t dry out.
5. Place a teaspoon of the pumpkin filling in the centre of each round. Using your finger, lightly wet the pasta around the filling. Fold the circle in half, pressing the edges to seal. With the straight edge facing you, bring the corners towards you, overlapping and pressing firmly together. Place the filled tortellini on a well-floured tray and keep covered with a tea towel. Repeat with the remaining dough and filling. If this recipe makes more than you need, freeze the leftover tortellini on the tray, then place in a ziplock bag for later use.
6. Pour a good splash of olive oil into a small saucepan and heat to 170°C. Add the sage leaves and cook for 5 seconds or until crisp, then remove with a fine-mesh strainer and drain on paper towel.
7. Bring a large saucepan of salted water to the boil. Add the tortellini and stir gently to ensure they don’t stick. Cook for 3–4 minutes or until al dente.
8. Meanwhile, melt the butter in a large frying pan and cook for 3–5 minutes, stirring constantly, until the butter turns nut-brown. Drain the tortellini and add to the butter, along with the chopped sage and Parmigiano. Gently toss together, then serve garnished with the crisp sage leaves.
