Recipe by Rosanna Marziale: Fake Carbonara
Ingredients for 4 people
- 240 g of Gragnano spaghettoni
- 500 g of buffalo milk cream from Campania
- 3 saffron pistils
- 1/2 grilled Alifana onion
- 80 g of Casertano black pig cheek
- 3 g of Caiazzane black olive powder
- extra virgin olive oil
- salt and pepper
Method
Grill the onion, brushed with a little oil.
Blend the buffalo milk cream, grilled onion, and saffron, then strain the mixture through a chinois sieve.
Cut the cheek into small pieces and let it toast in a pan. Transfer the cheek to a plate lined with paper towels to remove excess fat.
For the Caiazzane olive powder
Pit the olives by hand, dry them in the oven at 70°C for 5 minutes, blend them, and strain them through a sieve.
Cook the pasta in plenty of salted water and drain.
Sauté the spaghettoni in a pan with the previously prepared cream and adjust the seasoning with salt and pepper.
Plate composition
Arrange the nest of Gragnano spaghettoni in each deep plate. Decorate the pasta with the toasted cheek and the Caiazzane black olive powder.
