Pasta alla Carbonara (Chef Pirotta's recipe)

Ingredients for 2

• 0.5kg pork cheek

• Ice

• 2 egg yolk

• 10gr pecorino cheese

• 10gr parmesan

• 3gr cornstarch

• 40gr pork cheek essence (see the recipe)

• 200gr pasta

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF

• 

  Step 2

  Wash the pork cheek in order to remove the pepper

• 

  Step 3

  Remove the pigsking and the part with the pepper from the pork cheek

• 

  Step 4

  Put sous vide the piece of pork cheek with

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  Step 5

  Put sous vide the pigskin and the part with the pepper with an equal weight of ice cubes

• 

  Step 6

  Cook at 85°C for 12 hours the pigskin. At the end, when still hot, separate the liquid part from the solid part with a sieve and put it in water and ice for about 30 minutes. Removing the fat parts from the liquid, you will get the pork cheek essence. Put the liquid part in a ice-cube maker in order to freeze it

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  Step 7

  Put the essence sous vide in order to preserve it in the freezer

• 

  Step 8

  Cook at 68°C for 24 hours the pork cheeck. At the end put it in water and ice for 30 minutes

• 

  Step 9

  Mix the egg yolk, the parmesan, the pecorino cheese, the cornstarch and the pork cheek essence in a glass jug. Then put it in the fridge for about 1 hour

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  Step 10

  Put the sauce in a ice-cube maker and freeze it. Then put the sauce sous vide and preserve it in the freezer.

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  Step 11

  Thaw the carbonara sauce and, once it is ready, cook it sous vide at 66°C for 1.30 hour. Once finished put the sauce in water and ice for 30 minutes

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  Step 12

  Boil the water and put the pasta in. Then cut the pork cheek and make it brown in the pan. When the pasta is cooking take apart a little bit of cooking water in a cup

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  Step 13

  When the pasta is ready, put it in the pan with the pork cheek. Then turn off the fire and add the carbonara sauce. If needed add the boiling water put in a cup before in order to make it more creamy

• Finishing Steps

• 

  Step 0

  Add the pepper, the parmesan or the pecorino cheese (or both) and just eat it!

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