Fagottelli “Carbonara”: Chef Heinz Beck (La Pergola)

I opened a special parcel the other day; inside was a copy of Pasta by Chef Heinz Beck. Inside, to my surprise was scribed “Ciao Rebecca. See you soon.” and signed “Heinz Beck 2012.” Special indeed. Grazie Chef!

Prior to his Sydney visit to cook at Caffe Sicilia and my recent interview with him, Chef Heinz Beck has been kind enough to share a recipe from 3-Michelin La Pergola:

Fagottelli “Carbonara”
Copywright Chef Heinz Beck

Tellycherry pepper is an Indian origin pepper, particularly suitable for this dish thanks to its distinctive aroma and particular fragrance.

Serves 4


5 egg yolks
60 gr Pecorino cheese
80 ml whipped cream
white pepper

“Fagottelli” pasta
160 gm plain flour
80 gm semola
2 egg yolks
1 whole egg

Veal stock
1 Kg bones and trimmings of veal
Extra virgin olive oil
2 onions
120 gr carrots
1 stalk celery
5 cherry tomatoes
1 bunch rosemary
10 shells white pepper
3 litres water

35 gm Roman bacon, (Guanciale)
100 gm zucchini (courgettes)
2 tablespoons extra virgin olive oil
25 ml white wine
50 ml veal stock
40 gr Pecorino cheese

Tellycherry pepper


The filling:

Beat the yolks in a double boiler and add little by little the grated Pecorino cheese to eggs. Add the white pepper, the salt, let cool and incorporate the whipped cream. Put the mixture into a sac-a-poche (pastry bag) and keep cool in a refrigerator for 1 hour.

The “Fagottelli”:

Mix the flour with the semolina, add the egg yolks (keep 1 egg white aside), one egg, a pich of salt and water
enough to obtain a solid dough. Work the dough for a long time and form a ball; wrap it in plastic wrap and cool it in the refrigerator for 1 hour.

Roll out thinly the dough and cut into 7cm squares with the help of a squared mould. With the help of a spoon, spread the filling over
the dough and close it in the shape of a cigarette. Press the dough with fingers, fold and cut out the “Fagottelli” with a toothed wheel.

The veal stock:

Cut into small pieces the trimmings of veal; break the bones and put everything in a pan that can go in the oven with a little of extra virgin olive oil.

Put in oven at 190°C and brown until the bones and trimmings become gold. Remove from oven, drain the oil in excess, add the vegetables
previously cleaned and chopped, the rosemary, the shells of white pepper and continue to cook few minutes. Remove from heat and make cool.

Cover the bones and the trimmings of veal with cold water and bring to a boil. Cook for about 2 hours on low heat. Skimming during cooking to remove the impurities that rise to the surface. Pass the veal stock through a clean cloth place over a fine strainer.

The dressing:

Cut the Roman bacon into julienne strips, dice zucchini and skip all in a pan with a little Extra virgin olive oil. Sprinkle with white wine, bring it to a boil and add !the veal stock.

How to prepare:

Cook “Fagottelli” in abundant salted water, add to the sauce and whisk it with Pecorino cheese, Extra virgin olive oil and add Tellycherry pepper.

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