Richard Blais' Impasta Carbonara
- For the Carbonara:
- 1 liter Chicken Stock (about 4 cups)
- 1/4 cup Agar-Agar
- 4 Sous Vide Egg Yolks
- 1 cups Braised Pancetta
- 1 tablespoon Bacon Fat
- 1 tablespoon Onion
- 1 teaspoon Garlic
- 1/2 teaspoon Chili Flakes
- 1 teaspoon Parsley (minced)
- 1 teaspoon Rosemary
- Fresh Parmesan (for grating)
- Black Pepper (freshly ground)
For the Pressure Cooked Pancetta/Bacon:
- 1 1/2 pound slab Bacon or Pancetta
- 1 Yellow Onion (roughly chopped)
- 2 sprigs Thyme
- 1 1/2 cups Water
- For the Carbonara: With a hand blender, mix the chicken stock and the agar-agar gellan mix until fully incorporated. Heat mixture in a sauce pot. Let this mixture boil, and then quickly pour out on a silicone-lined sheet tray. The mixture will set immediately. The sheet tray should be propped on something at an angle, like a ramp.
- Cook the egg at 143.6 degrees F for an hour, and then shell and remove the white.
- In a pan, warm the pancetta with the bacon fat, onion, garlic, and chili flakes.
- Cut the gelled stock into fettuccine shape noodles, and toss in the onion pancetta mix.
- Plate the noodles and top with the yolk, herbs, and an avalanche of grated Parmesan.
- For the Pressure Cooked Pancetta/Bacon: Put the bacon, onion, thyme, and water in a pressure cooker and attach lid. Set the pot over medium-high heat. When it begins to hiss, reduce the heat to medium-low and cook for 20 minutes. If the pot is not hissing, raise the temperature slightly until it does.
- Remove the pressure cooker from the heat and let stand until the pressure subsides before removing the lid.
- Transfer the bacon to a plate and let cool to room temperature (discard the cooking liquid). Wrap tightly in plastic wrap and refrigerate for up to 1 week. Cut to the desired thickness to serve.