Crescentone or crescenta
10 minEasyCarbonara Swirls
Carbonara is a traditional Roman dish, but classics can always be reinvented. These carbonara swirls bring together all the flavor of guanciale and Pecorino in a fun and convenient finger food format.
- Difficulty
- Medium
- Prep Time
- 190 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- warm water, 300 ml
- flour, 500 g
- olive oil, 4 tablespoons
- salt, 10 g
- sugar, 1 teaspoon
- Pecorino Romano cheese, 250 g
- guanciale, 125 g
- scrambled eggs, 2
- freshly ground black pepper, to taste
Method
For the carbonara filling:
- 1 tablespoon olive oil
- 250 g Pecorino Romano
- 125 g guanciale
- 2 scrambled eggs, cooked with a knob of butter and a pinch of salt
- Freshly ground black pepper
In a bowl, pour in the tablespoon of oil and the yeast dissolved in warm water, then start kneading (for at least 10 minutes) until the dough becomes smooth and elastic. Shape into a ball, place in a floured bowl, cover with lightly oiled plastic wrap, and let rise for at least 2 hours until doubled in size. Roll out the dough with a rolling pin to about 0.5 cm thickness. Spread the guanciale, Pecorino, scrambled eggs, and pepper over the dough. Roll it up into a log, seal it, and let it rest for at least 1 hour with the seam side down. Once rested, slice into pieces about 2.5 cm thick. Place them on a baking tray lined with parchment paper and bake at 180°C (350°F) for about 15 minutes.
