Carbonara sauce, bacon, black pepper and spooned pasta

Davide Oldani

INGREDIENTS

For 4 people

Spooned pasta
320 g of dry pasta
160 g of unsalted butter
80 g of grated Grana Padano
1.5 l of hot salted water
10 ml of white wine vinegar
fine salt

Carbonara sauce
250 g of milk
4 egg yolks
fine salt

Bacon
150 g of bacon
Seed oil
Black pepper

 

METHOD

Spooned pasta
Heat the pasta in a pan, adding the salted water a little at a time, and cook.
Take off the heat and stir in the butter, Grana Padano and vinegar, adding salt to taste and keeping the pasta not too creamy.

Carbonara sauce
Mix the milk with the yolks and the salt, heating to 82 °C. Filter and keep warm.

Bacon
Blanche the bacon in boiling water for about 2 minutes. Drain and cut into 1.5 cm cubes. Roast in a pan with a little seed oil on both sides and keep hot.

Arrange the pasta in a bowl, add the sauce and freshly ground black pepper with the bacon cubes.

 

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 Credits Brambilla-Serrani

Davide Oldani

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