Cappellacci Stuffed with Carbonara

Method

1. Cook the guanciale in a cold pan over low heat until crispy and the fat is rendered. Set aside the crispy guanciale and reserve the rendered fat.
2. For the filling: in a bain-marie, combine 5 egg yolks, 1 whole egg, grated pecorino romano, the reserved guanciale fat (warm, not boiling), and black pepper. Cook, stirring constantly, until the mixture thickens (about 6–7 minutes). Remove from heat and cool quickly (e.g., place the bowl over ice).
3. Once the egg mixture is cool, gently fold in the whipped cream until well combined. Transfer the filling to a piping bag and refrigerate until needed.
4. For the pasta: on a clean surface, mound 400g all-purpose flour (00) and 100g fine semolina. Make a well in the center. Add 13 egg yolks, 1 whole egg, and a pinch of salt. Gradually incorporate the flour, knead until smooth, then wrap in plastic film and refrigerate for about 40 minutes.
5. Roll out the chilled pasta dough in a pasta machine, gradually reducing the thickness, until very thin. Lightly dust with semolina.
6. Cut the pasta sheet into circles using a round cutter (about 7–8 cm diameter).
7. Lightly brush each circle with water. Pipe a small amount of filling in the center of each circle.
8. Fold each circle in half to form a half-moon, pressing out any air. Seal the edges firmly. Then shape into cappellacci: bring the two corners together and pinch to form a hat shape. Place on a tray dusted with semolina and refrigerate until cooking (up to 2 hours).
9. Bring a large pot of salted water to a boil. Cook the cappellacci for about 1 minute (they should float to the surface).
10. Meanwhile, in a skillet, heat a little of the reserved guanciale fat. Drain the cooked cappellacci and toss them in the skillet with some grated pecorino and a splash of pasta water if needed.
11. Serve immediately, topped with the crispy guanciale and a generous grind of black pepper.