THE GOLDEN PEPPER-SILK
(Our Play on Authentic Carbonara)
Ingredients: 150g Guanciale or Pancetta (cubed), 3 Large Egg yolks, 50g Pecorino Romano, 50g Parmesan, 2 tsp Black peppercorns (freshly toasted and crushed), 200g Spaghetti...
Ingredients
- 150g Guanciale or Pancetta (cubed)
- 3 Large Egg yolks
- 50g Pecorino Romano
- 50g Parmesan
- 2 tsp Black peppercorns (freshly toasted and crushed)
- 200g Spaghetti
Cooking Method
- The Scorch Fry the pork in a dry pan until the fat renders and meat is rock-hard crispy.
- The Heat Bloom Toss the crushed pepper into the hot fat for 30 seconds to release the oils.
- The Marriage Whisk yolks and cheeses with a 30ml splash of pasta water to form a thick silk.
- The Silk Merge Toss the pasta in the pork fat; remove from heat and stir in the egg silk vigorously until creamy.
- The Final Flourish Top with an extra dust of raw black pepper and cheese.