If there’s one thing Rome does exceptionally well, it’s keeping classic dishes interesting. At Sofitel Rome Villa Borghese, the hotel’s rooftop restaurant, Settimio, reworks the traditional carbonara into delicate tortelli, layered with creamy filling, crisp guanciale, and a light pecorino foam. It’s familiar, but just different enough to feel like something you’d order on a special night out.

The dish also happens to have appeared in Emily in Paris, but it doesn’t need the screen time to stand out on your dining table.

Here’s how to recreate it at home.

Carbonara Tortelli with Pecorino Foam, Crispy Guanciale & Seasonal Truffle

Recipe courtesy of Sofitel Rome Villa Borghese

Yield: 10 servings

Ingredients

Pasta Dough

• ½ cup re-milled durum wheat semolina
• 3½ cups 00 flour
• 22 egg yolks
• 2 whole eggs
• 1 tbsp salt
• 1½ tbsp extra virgin olive oil

Carbonara Filling

• 11 egg yolks
• 2 cups Pecorino Romano DOP, grated
• 1½ cups Parmigiano Reggiano, grated
• ¾ cup heavy cream
• Freshly cracked black pepper

Pecorino Foam

• 2 cups whole milk
• 2½ cups Pecorino Romano
• 1¼ cups cream

To Finish

• 10½ oz guanciale (or pancetta)
• 2 oz fresh seasonal truffle
• Freshly cracked black pepper

Instructions

1. Make the Pasta Dough
Combine semolina, flour, and salt. Add egg yolks, whole eggs, and olive oil, then knead until smooth and elastic. Wrap and refrigerate for at least 3 hours.

2. Prepare the Filling
Blend egg yolks, cheeses, cream, and black pepper until smooth. Gently heat to 180°F (82°C), then cool quickly. Transfer to a piping bag and refrigerate.

3. Make the Pecorino Foam
Heat and blend milk, Pecorino, and cream until fully combined. Strain and transfer to a siphon. Charge and keep warm.

4. Crisp the Guanciale
Cook slowly until golden and crisp. Set aside.

5. Shape the Tortelli
Roll dough thin, cut into rounds, pipe filling into the centre, then fold and seal.

6. Cook
Boil in salted water for 3–4 minutes. Finish in a pan with a splash of pasta water and olive oil.

7. Plate
Arrange tortelli in a bowl, top with guanciale, black pepper, and pecorino foam. Finish with shaved truffle. Serve immediately (and dream of your next trip to Italy).