Pairs well with Cauliflower Fungus Carbonara
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Cauliflower Fungus Carbonara
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A unique twist on the classic carbonara, incorporating cauliflower fungus and guanciale for a rich and flavorful sauce.
00:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- egg yolks - 2
- pecorino Romano - watch the video to see (finely grated)
- fresh black pepper - to taste
- guanciale - watch the video to see (diced)
- garlic - watch the video to see (crushed)
- cauliflower fungus - watch the video to see (ripped into large pieces)
- kombu stock - watch the video to see
Instructions
- Prepare Egg Mixture: In a bowl, beat two egg yolks. Add finely grated pecorino Romano and whisk until the cheese is fully incorporated. Season with lots of fresh black pepper.
- Prepare Guanciale: Dice the guanciale finely. In a pan, render out the fat from the guanciale until crispy. Remove the guanciale and set aside.
- Prepare Cauliflower Fungus: Rip the cauliflower fungus into large pieces. Soak them in kombu stock. Then, drain the mushrooms.
- Combine Ingredients: Add the drained cauliflower fungus to the pan with the rendered guanciale fat. Add the crispy guanciale back into the pan. Cook until the ingredients are well combined and the sauce has emulsified.
- Finish the Dish: Combine the egg and cheese mixture with the cauliflower and guanciale sauce, stirring quickly to emulsify and thicken the sauce without scrambling the eggs. Serve immediately.
