Carbonara Remix

Ingredients for 4 persons
  1. 8 paccheri
  2. 200g pancetta
  3. 100g Cheese Cream "Al Pecorino"
  4. 5g Pork Seasoning Country Style, Seasoning Salt
  5. 3 eggs yolk
  6. 30g water
  7. q.s. Peanut Oil
  8. q.s. Tasmanian Mountain Pepper, Whole
Method

  • 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.