Ravioli Carbonara

Spread the dough on the counter using the “well” method, creating a small space for the eggs in the middle of your flour.

Break the eggs separately into a bowl, then add them to the well.

Gently whisk the egg yolks with your fingers or a fork then slowly begin mixing the flour into the eggs, a little bit at a time, creating a thick texture.

Start to work the dough and clean up any excess using your scraper and hands, then start rolling the dough into a log shape.

If the dough feels too dry, wet your hands slightly and continue kneading the dough until it starts to smooth out.

Turn the dough into a smooth ball and wrap it tightly in plastic wrap.

Place it in the fridge for 15 - 20 minutes.

Trim the edges of the guanciale and cut off the skin.

Remove the pepper, leaving as much meat and fat as possible and cut it into long strips.

Transfer the guanciale strips into a pan over low heat, allowing it to become crispy without being overcooked. This will take around 5 - 7 minutes – avoid adding any oil!

Move the guanciale to a cutting board and chop it into small pieces. Reserve the oil created for later, keeping it in the pan.

Mix 5 eggs yolks and 1 whole egg in a bowl, leaving the remaining egg whites to the side.

Season generously with pepper and stir in the pecorino, reserving approx 50g/1.7-2oz for finishing off the pasta.

Continue combing the mixture until it forms a thick, creamy texture.

Add most of the guanciale to the mixture, leaving a small handful for garnish.

If the mixture isn't quite thick enough, add extra pecorino cheese.

Cover the mixture and put it in the fridge.

Remove the plastic wrap from the dough, prepare a small plate of extra flour and hget a large bowl. The bowl is to cover your dough when you are not using it so it doesn’t dry out.

If using a pasta machine, start by cutting a piece of dough, appox 130g/4.6oz in size. Flatten it using your hands and dust with a sprinkle of flour.

Run it through the pasta machine on the widest setting then refold the dough, and repeat approx 5 times.

Lower the setting and repeat. Continue to move down to the thinner settings until the pasta is stretched out to a thickness suitable for folding over without breaking.

If your machine gets sticky, sprinkle flour along the inside, then run the dough through it.

Place the dough sheets on a surface, lightly dusted with flour.

Starting with two sheets of pasta, add the cream filling using two tablespoons, scooping from one into the other creating an oval shape then dropping it close to the center.

Work from one side of the sheet to the end, leaving a gap the size of your tablespoon in between each portion.

Whisk together the leftover egg whites (in a small bowl) and use a pastry brush to moisten each edge of the dough and in between the scoops of filling.

Fold the sheet over and seal the sides using your fingers. Press the dough down around each scoop of filling making sure no air is trapped.

With a raviolo cutter (or knife), create a half-moon shape.

Remove the excess dough and place each raviolo on a tray with baking paper.

Seal the edges by pressing down with the tip of a fork and leave to dehydrate in the oven.

Once they’re fully dried, boil a large pot of water, bring it to boil and add the ravioli, cooking them for no more than 90 seconds. If you make a large batch, cook them in more than one pot unless you have quite a large one.

Add the cooked ravioli to the pan with leftover guanciale oil on low heat.

Top with fresh pecorino cheese and gently toss.

Serve on a plate with more added pecorino, guanciale pieces and top with any extra oil and some freshly cracked pepper.