Spaghetti alla Carbonara in sweet-savoury communication

Andrea Berton - Gianluca Fusto

For 4 people

For the pasta
200 g of Gragnano spaghetti
500 g of Pariani almond oil

For the Carbonara cooking water (4500 g)
3,788 g of still mineral water
189 g of dextrose
284 g of acacia honey
152 g of sugar
57 g of unrefined salt
30 g of fresh organic lemon zest

For the egg cream (200 g)
30 g of milk
140 g of 35% fat UHT cream
30 g of egg yolks
15 g of dextrose
0.1 g of xanthan gel

For the Sarawak pepper jelly (150 g)
126 g of mineral water
17 g of sugar
3 g of NH pectin
3 g of Sarawak pepper
2 g of 200 Bloom powdered gelatine

For the bacon powder (100 g)
100 g of bacon


For the Carbonara cooking water
Weigh the ingredients separately. Place the lemon zest in infusion in the water for at least 3 hours. Filter the water, bring it to the boil and add the honey, dextrose and sugar, in that order. Cook the pasta as usual.

For the egg cream
Weigh the ingredients separately. Add the egg yolk to the dextrose mixed previously with the xanthan, mix well and leave to fluidify. Bring the liquids to the boil, add the yolk and coagulate at 82-84 °C. Cool well.

For the Sarawak pepper jelly
Weigh the ingredients separately. Soak the gelatine in cold water. Heat the water and leave the Sarawak pepper in infusion for 20 minutes. Bring to the boil and add the pectin previously mixed with the sugar. Add the soaked gelatine, filter and pour onto a tray.

For the bacon powder
Cut the bacon into thin slices, dehydrate them in the microwave for 90 seconds at 800 Watts. Lay them on a cold tray, leave them to dry for a few minutes, then chop them with a knife.

Final procedure
Cook the spaghetti in boiling water for 11 minutes. Drain and cool in the previously chilled almond oil. Dress the spaghetti with the egg cream at room temperature.

Use tongs to wrap the spaghetti into a nest and place it in the middle of the plate. Place a rectangle of jelly on the spaghetti and sprinkle with the bacon powder. End with a little unrefined salt.