Milan in New York: Ink Carbonara with Braised Leeks from Sant Ambroeus

Chef Marco Barbisotti creates black ink spaghetti carbonara with braised leeks, pancetta and poached egg in New York City.

Spaghetti Neri alla CarbonaraImage: Carbonara – by Chef Marco Barbisotti

Chef Marco Barbisotti creates black ink spaghetti carbonara with braised leeks, pancetta and poached egg in New York City. Learn more about Sant Ambroeus here.

Milan in New York: Ink Carbonara with Braised Leeks from Sant Ambroeus
 
Chef Marco Barbisotti creates black ink spaghetti carbonara with braised leeks, pancetta and poached egg in New York City.
Author:
Recipe Type: Main, Primi
Cuisine: Italian
Ingredients
  • 1 Lb. Black ink spaghetti
  • ½ pound of smoky bacon
  • 1 tablespoon extra-virgin olive oil
  • 2 Leeks
  • 4 tablespoons Butter
  • 4 Organic eggs
  • 5 tablespoons of Salt
  • ½ teaspoon Freshly ground black pepper
  • Vegetable broth
  • 4 tablespoons Pecorino cheese
Instructions
  1. To begin, clean and cut the leeks (Note: only use white and light green parts of the leeks) in a matchsticks (Julienne). Separately, cut smoky bacon in a medium dice. Render pancetta and add leeks. Then, salt and pepper before sautéing slightly.
  2. To build the pasta sauce, add vegetable broth to the pancetta and leeks, and cook for a few minutes. When the sauce is ready, add cold cubed butter (one piece at a time) and then swirl the sauté pan to emulsify the sauce.
Pasta Preparation:
  1. Bring 5 quarts of water to a boil. Then, add a generous amount of salt and the spaghetti. Cook until the pasta is al dente, then drain. After this, reserve 2 cups of the pasta water for later use.
To Serve:
  1. Add the pasta to the sauce, stir and then add pecorino cheese. Sauté over high heat for a minute to melt the flavors, thinning out the sauce as needed with some of the reserved pasta cooking water.
  2. For the poached egg, bring the water to a slow simmer than add 1 tea spoon of white vinegar add carefully place an egg in the water for 2 minutes. Place the egg on top of the spaghetti Carbonara, add some extra virgin olive oil, fresh pepper and buon appetite!

 

Michelle Tchea

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

More Posts - Website - Twitter

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: