Description
Michelin-star secrets elevate classic carbonara. Perfectly cooked pasta, rich sauce, and surprising crispy elements.
Ingredients
Units
Scale
- 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