Cheese, Onion and Garlic Tortelloni with Deconstructed "Carbonara" and Truffled Porcini
This dish is found in the US as a popular variation from the traditional version that often includes a cream sauce, peas and bacon. The original dish was created in Rome, capital city of Latium or the central Italian region of Lazio as it is known today. Classic Carbonara ingredients include spaghetti served with Guanciale and Pecorino tossed with an egg based sauce.
Ingredients
- 40 tortelloni
- 4 ea eggs
- 1 ea small black truffle
- 2 oz porcini mushrooms (diced)
- TT white truffle oil
- 3 oz butter
- 4 oz Guanciale or Pancetta (diced)
- 1 shallot (minced)
- ½ cup Parmigiano Reggiano (shaved)
- TT salt and black pepper
Directions
Cook the Guanciale in butter until crisp then add shallots and porcini. Sauté until mushrooms are soft. Set aside and keep warm. Bake eggs covered with foil in a greased ring mold topped with truffle shavings, salt and truffle oil. Blanch tortelloni, strain and toss in the skillet with the cooked ingredients. Carefully slide eggs from the molds and plate. Finish the plate with fresh shaved truffles, pepper and Parmesan cheese. Before eating break the soft egg and mix with the tortelloni to make sauce.
