Can pasta become a dessert? Yes, if it's crafted by Riccardo Di Giacinto, a star chef among the most eclectic in the Roman scene. We asked him for the recipe of his iconic Carbon'air, a 100% sweet carbonara made with passion fruit, cream, and mascarpone.

Carbon’Air

Serving for 15 desserts

INGREDIENTS

For the insert

80 g fresh tangerine puree
30 g fresh passion fruit puree
0.4 g Agar Agar
30 g sugar

Method

Combine all ingredients, bring to a boil, and put the mixture in the refrigerator. Once solidified, blend with an immersion blender, put the mixture in molds, and freeze.

For the glaze

500 g white chocolate
650 g cocoa butter

Method

Melt white chocolate and cocoa butter in the microwave. Blend with an immersion blender.

For the cream

150 g egg yolks (7 yolks)
120 g sugar
30 g water
150 g mascarpone
300 g cream
1 vanilla bean
1 gelatin leaf

Method

Whisk the egg yolks until foamy. In the meantime, put water and sugar in a saucepan and bring them to 110°C. Once the temperature is reached, add the syrup to the yolks in a thin stream, incorporate the previously hydrated gelatin, and whisk until cooled.

Now, add mascarpone and vanilla at low speed. Add the semi-whipped cream, folding it in with a continuous upward motion.

Put the cream in a pastry bag and fill the first half of the egg-shaped mold. Add the previously prepared insert inside, close the mold, and fill it with the cream.

Put it in a blast chiller and freeze for at least a couple of hours. Bring the glaze to 35°C and glaze the eggs.

Plate composition

Place on the bottom some "rigatoni di frolla" made with a butter biscuit recipe and shaped like pasta. Let the glazed egg fall from above to break and let the creamy filling come out. Add pepper to your liking.