WEEKDAYS 1e|12c|p

Richard Blais' Impasta Carbonara

Richard Blais
Servings: 4
1 to 2 hr
Part 1 of 2

Carbonara Mix

  • Ingredients
  • step-by-step directions
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. 
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