Carbonara Savoury Scrolls

To make the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1–2 minutes. Gradually whisk in the milk until smooth, then cook for a few minutes until thickened. Remove from the heat and stir through the Cacio Pepe. Season with salt and plenty of freshly cracked black pepper, then set aside to cool completely.

Meanwhile, cook the pancetta in a frying pan over medium heat until golden and crispy. Transfer to a plate lined with paper towel and set aside.

Roll the pizza dough into a large rectangle, approximately 5mm thick. Spread the cooled béchamel evenly over the dough, leaving a small border around the edges.

Arrange the prosciutto over the béchamel, then scatter over most of the grated Cacio Pepe, reserving some for serving. Finish with plenty of freshly cracked black pepper.

Starting from one long side, tightly roll the dough into a log. Cut into 10–12 even scrolls and arrange cut-side up on a lined baking tray, leaving a little space between each one. Cover and leave to rest for 20–30 minutes.

Preheat the oven to 180°C. Brush the exposed dough with beaten egg, then bake for 20–25 minutes, or until puffed, golden and cooked through.

While the scrolls are still hot, scatter over the crispy pancetta and remaining Cacio Pepe. Finish with extra freshly cracked black pepper and serve warm.