Chef Marco Sacco needs no introduction and is arguably of Italy’s most prized processions in the culinary field. Michelle Tchea of Chefs Collective visited the Piedmont region (read more about it on her adventures around the Lake District and also Novara Country side in the North of Italy here), discovering the heart and soul of Italy with its amazing collection of chefs.
Piccolo Lago is a 2-Michelin star restaurant sitting on one of the beautiful lakes in Piedmont and here Chef Sacco shares his recipe for two favourites, Carbonara and Bettelmatt Flan
*Bettelmatt is a local cheese unique to the Piedmont region – strong and robust in flavour 
Secrets To Making Perfect Carbonara From A Michelin-Star Chef – Chef Marco Sacco
- Total Time: 65 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Michelin-star secrets elevate classic carbonara. Perfectly cooked pasta, rich sauce, and surprising crispy elements.
Ingredients
- 2 lbs (700 g) Fresh pasta
- 1 lbs (500 g) Au Koque sauce
- 10 dried chips of beef bacon
- 2 oz (50 g) beacon powder
- 10 chips of milk
- 6 oz (180 g) butter
- black pepper
- section of cardboard egg carton
- whole egg shells with top cut off to create sauce container
- 1 lbs (400 g) durum wheat flour semolina
- 4 oz (100 g) 00 flour
- 1 oz (30 g) yolk
- 8 oz (220 g) eggs
- 0.4 oz (10 g) white vinegar
- 6 oz (150 g) yolk
- 3 oz (90 g) Grana Padano
- 11 oz (300 g) cream 20%
- 1 lbs (400 g) whole milk
- 0.1 oz (4 g) xantana gum
- 8 oz (200 g) beef bacon
Instructions
- Knead all the ingredients in a planetary mixer. Let the dough rest for 2 hours in the refrigerator. Roll out the dough and make 70-gram nests of tagliolini.
- For the Koque sauce:
- Mix all the ingredients and keep at 60°C (140°F).
- For the milk chips:
- Whip the milk with the xanthan gum for 10 minutes. Spread onto oven paper and dehydrate. Cut into the desired size.
- For the beef bacon chips:
- Cut the bacon very thinly with a slicer. Dehydrate at 55°C (131°F) overnight. Keep 10 slices aside and chop the rest.
- For the finishing and plating:
- Cook the pasta for 3 minutes in salted water. Mix butter and cooking water in a pan. Stir in the pasta and add the chopped bacon.
- Place a tagliolini nest in the center of the plate. Sprinkle with black pepper and place a slice of dehydrated prosciutto on top. Serve with the 60°C (140°F) sauce in an eggshell with a milk chip placed nearby.
Notes
- To achieve perfectly crisp bacon chips, ensure your oven is set to the correct low temperature (55°C/131°F) and dehydrate overnight for optimal results.
- For a richer carbonara flavor, consider using freshly grated Grana Padano cheese instead of pre-grated. The difference in texture and taste is remarkable.
- If you don’t have a planetary mixer, you can knead the pasta dough by hand, but it will require more effort and time. Allow for at least 15-20 minutes of vigorous kneading.
- Prep Time: 60 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 800
- Sugar: 2
- Sodium: 800
- Fat: 60
- Saturated Fat: 30
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
- Cholesterol: 300
Michelle Tchea
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Frequently Asked Questions
What type of cheese should I use for the carbonara to stay true to Chef Marco Sacco’s recipe?
For an authentic flavor, use Pecorino Romano cheese, as it gives the carbonara its characteristic sharpness and richness.
How can I ensure the pasta is perfectly cooked for the carbonara?
Cook the pasta in salted boiling water until al dente, then reserve some pasta water before draining to help emulsify the sauce later.
What is the best way to incorporate the egg mixture without scrambling it?
Remove the pasta from heat before adding the egg and cheese mixture, and quickly toss the pasta with the mixture while adding reserved pasta water gradually to create a creamy sauce.
