Richard Blais' Impasta Carbonara

By joejudy

Ingredients

• 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

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 liter Chicken Stock (about 4 cups)
1/4 cup Agar-Agar

instructions 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.

step 2

ingredients 4 Sous Vide Egg Yolks

instructions Cook the egg at 143.6 degrees F for an hour, and then shell and remove the white.

step 3

ingredients 1 cups Braised Pancetta
1 tablespoon Bacon Fat
1 tablespoon Onion
1 teaspoon Garlic
1/2 teaspoon Chili Flakes

instructions In a pan, warm the pancetta with the bacon fat, onion, garlic, and chili flakes.

step 4

ingredients

instructions Cut the gelled stock into fettuccine shape noodles, and toss in the onion pancetta mix.

step 5

ingredients 1 teaspoon Parsley (minced)
1 teaspoon Rosemary
Fresh Parmesan (for grating)
Black Pepper (freshly ground)

instructions Plate the noodles and top with the yolk, herbs, and an avalanche of grated Parmesan.

step 6

ingredients 1 1/2 pound slab Bacon or Pancetta
1 Yellow Onion (roughly chopped)
2 sprigs Thyme
1 1/2 cups Water

instructions 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.

step 7

ingredients

instructions Remove the pressure cooker from the heat and let stand until the pressure subsides before removing the lid.

step 8

ingredients

instructions 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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