DIY – CARBONARA AT BVLGARI IL RISTORANTE - LUCA FANTIN IN TOKYO

What do you need for the perfect Carbonara? Eggs, Guanciale, Pecorino cheese and the secrets of a Michelin starred chef, Luca Fantin.

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INGREDIENTS
60g Pasta
20g Guanciale (bacon)
30g Parmesan cheese
30g Pecorino cheese
1 Full egg
1 Egg yolk
Pepper to taste

DIRECTIONS
1. Cook the pasta according to the directions on the package
2. Heat the olive oil in a pan and gently sauté the strips of guanciale
3. Put one egg with the yolk into a bowl and whisk it in a pot with hot water
(around 60 degrees)
4. When the egg grows to about twice the size, add half of the Parmesan and
Pecorino cheese into a bowl and mix them together
5. When the fat from the meat begins to render, put the cooked pasta into the
pan with the guanciale, and mix them together
6. Slowly add the pasta and guanciale to the carbonara sauce, mixing
carefully. Add salt to taste. If the carbonara sauce is still not thick enough,
warm it up with hot water.
7. Serve pasta on a plate and add the remaining Pecorino cheese and roasted pepper on top.

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