Pappardelle with ricotta, caramelized onions, and crispy guanciale

Ingredients

• For the fresh pasta:
• 100 g all-purpose flour
• 1 whole egg
• 
  For the caramelized onions:
• 1 knob of butter
• 1 large red onion
• 1/4 cup of water
• 1 heaping tablespoon of brown sugar
• 15 g balsamic glaze
• Salt to taste
• 
  For the filling:
• 300 g fresh mixed ricotta
• 80 g grated cheese
• Caramelized onions (see above)
• 
  For the sauce:
• 50 g guanciale
• Butter to taste
• Grana Padano cheese to taste
• Milk to taste
• A handful of pine nuts

Method

• First, caramelize the onion by thinly slicing it and placing it in a non-stick pan with the butter, water, and sugar. Cook for 20 minutes covered, stirring occasionally.
• When the onion has wilted and dried out, add the salt and balsamic glaze. Let the alcohol evaporate (about one minute), turn off the heat, and let it cool.

For the fresh pasta:

• Knead the flour and egg together until you form a smooth, compact dough. Let it rest in the fridge for about 20 minutes.
• Roll out the dough (by hand or with a pasta machine) into strips about 40 cm long and 4 cm wide.

For the filling:

• In a bowl, mix the ricotta, grated cheese, a pinch of salt and pepper, and the cooled caramelized onions.
• Fill a piping bag with the mixture.

Assembly:

• Place the filling along the entire length of the pasta strips. Slightly moisten the edges of the pasta and fold it over, making sure to seal it well. Cut the edges with a crimped pastry wheel. Roll the strip of pasta into a swirl.
• In a pan, crisp the diced guanciale. Boil the pasta swirls for a couple of minutes, then transfer them to the pan with the guanciale. Add a couple of tablespoons of pasta cooking water to help combine everything.

Plating:

• Serve the pappardelle with Parmesan melted in a bit of butter and hot milk.
• Sprinkle with chopped parsley, add some pine nuts, and your dish is ready!