Carbonara au Koque | Marco Sacco

Ingredients for 4 servings

For the Tagliolini

• 400g of semolina flour
• 3 whole eggs
• 25g of egg yolks
• 4g of salt
• 1/2 teaspoon of white wine vinegar

For the Carbonara Sauce

• 75g of egg yolks
• 150g of heavy cream
• 7g of gin
• 25g of Parmesan cheese
• Salt and pepper to taste

For the Dehydrated Prosciutto

• Slices of prosciutto

For the Eggshells

• 4 eggs

For the Milk Wafer

• 60g of milk
• 1g of xanthan gum

Additional Ingredients

• Fried leeks
• Butter to taste
• Egg carton for serving

Method for the Tagliolini

Knead all the ingredients together until you get a compact dough (do not overwork it).
Roll out the dough to a thickness of about 2 mm (do not let the rolled-out dough dry).
Cut using a tagliolini cutter. Use the tagliolini immediately and consume within 24 hours.

Method for the Carbonara Sauce

Blend all the ingredients together.

Method for the Dehydrated Prosciutto

Dehydrate in a food dehydrator and trim off the fat.
Directions for the Eggshells
Steam for 3 minutes, starting with the eggs at room temperature.
Open using the appropriate tool, empty, and wash.

Method for the Milk Wafer

Whip the milk for 15 minutes.
Add xanthan gum and whip for 4 minutes.
Spread on a tray and dehydrate.

Plating

Cook the tagliolini and sauté them with some butter and crumbled dehydrated prosciutto. Place a nest of pasta in the center of a pasta bowl.
Generously pepper and cover with a slice of dehydrated prosciutto.
Heat the carbonara sauce and place it in the eggshell; set on an egg carton with a base of fried leeks. Serve alongside the milk wafer.