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Paccheri Carbonara

Tom Salt is not only a long-time supporter of Tempus but also the Exec Chef of the London restaurant group Manicomio and the city staple that is Canto Corvino . Tom’s style is very much Italian in origin but Canto’s menus are more adventurous and the restaurant has received rave reviews since it opened.

This recipe is play on a classic carbonara and absolutely lives up to everything we would expect from Tom’s food, a real tour-de-force of flavour.


Ingredients


  • 100g Pancetta

  • 100g Jowl

  • 50g Lardo

  • 500g Paccheri

  • 75g Bath Blue (Semi hard blue cheese)

  • 15g grated pecorino cheese

  • 1 egg

  • 25g Preserved Norcia Black truffle (optional)

  • Chives & Chive flowers

  • 6 Sage leaves



Method

  • Put a large pan of salted water on for the pasta.

  • Put the lardo in the freezer. This will make it easier to slice super fine later.

  • Finely dice Pancetta and Jowl.

  • Put a large high sided frying pan on a low heat. Add diced pancetta and jowl to the pan and slowly caramelize removing the fat - keep fat to one side. Do not get the pan too hot or you will burn the fat and ruin the sauce.

  • Add the paccheri to water and cook for 10 mins till al dente.

  • Finely chop the sage and chives. Add Sage to the frying pan with pancetta and jowl.

  • Add the cooked pasta with 3 tbls of the cooking water and 1 tbls of the melted fat to create the sauce. Cook the pasta in the frying pan for a further 2 mins topping up the sauce with the pasta water. Sauce should be glossy and loose.

  • Remove from the heat and let the sauce cool for 1 min. Add grated pecorino to the Egg, with 2 tbls of the pasta water - whisk and add to the pan stirring quickly to prevent the egg from scrambling.

  • Add the chives,flowers, truffles and season.

  • Serve the pasta in a bowl with shavings of bath blue cheese and lardo on top.

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