The Future of Carbonara

Carbonara INSIDE Ravioli Michelin chef Heinz Beck originally pioneered a version of carbonara as a filling, but he used cream and a few other ingredients to alter the recipe. I wanted to use ONLY the same ingredients as a classic carbonara in the form of a Raviolo al uovo. I’m definitely not the first person to make this style of raviolo, but I definitely haven’t heard the name before, so I’ll at least copyright that. Instead of mixing in all three yolks, you just put one inside the raviolo. Cook for 3-4 minutes and you’re good to go. The egg is pasteurized at 140F (60C) and starts congealing around 150F (65C), so the secret is pulling it in that window. Just like a soft boiled egg. (If your pasta is thin, you can feel the egg yolk from the outside to test it between the 3-4 minute mark). I topped mine with a little guanciale oil, some extra guanciale bits, freshly ground pepper, and pecorino Romano cheese. Era buonissimo! 😘🤌 Ingr