Cook the paccheri in plenty of salted water for 30' and dry at 70°C for 5/6 hours.
Fry the paccheri for a few seconds in seed oil to smoke point.
Flavour the pancetta with the crispy pork mixture and bake in a vacuum bag at 72°C for 24 hours.
Cool, portion and roast until crispy.
Prepare the carbonara sauce by mixing the pecorino cream, egg yolks and water.
Pour into the siphon, charge with gas and heat to 70°C.
Assemble the dish with the puffed paccheri, the carbonara sauce, the pancetta and season with plenty of ground Tasmanian pepper.
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