A “pasta-free” carbonara that will surprise everyone: the classic Roman pasta dish becomes an amuse-bouche at All’Oro. Here’s how to make Riccardo Di Giacinto’s Carbonara Summary!
Ingredients
- 1 litre of cream
- 250 g fresh cream
- 22 egg yolks
- 30 g egg whites
- 250 g Pecorino Romano
- 250 g grated Parmigiano Reggiano
- Guanciale, as needed
- Black pepper, as needed
Method
- For the carbonara crème anglaise: Bring 1 litre of cream to a boil, add the 22 egg yolks and bring the mixture to 65°C. Stir in 250 g of Pecorino and the black pepper.
- For the Parmigiano foam: Bring 250 g of fresh cream to a boil and pour it over 250 g of grated Parmigiano Reggiano. Blend with an immersion blender, then gently fold in 30 g of whipped egg whites. Transfer the mixture to a siphon.
- To serve: Using a spoon, fill an eggshell three-quarters full with the carbonara crème anglaise. Add the crispy guanciale, cut into small pieces, then finish with the Parmigiano foam from the siphon and a pinch of whole black peppercorns.
All’Oro Restaurant
Via Giuseppe Pisanelli, 23/25, 00196 Rome RM
Tel. +39 06 97 99 69 07
Email: info@ristorantealloro.it
