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.
75g Bath Blue (Semi hard blue cheese)
15g grated pecorino cheese
25g Preserved Norcia Black truffle (optional)
Chives & Chive flowers
6 Sage leaves
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.