Method
Add everything into a food vacuum bag and seal then cook for 35min at 73c in an steam oven, or in a ‘SOUS VIDE’ machine, or cook everything in a small sauce pan, slowly slowly whisking constantly till thick as a sabayon.
If using the sous vide method, after 35min move the mixture and blend into a mixer, then add liquid into a syphon and charge with 2 gas bottles. Keep warm at 70c.
Heat a large frying pan, preferably non stick. Add guanciale and cook on a low heat till most of fat has rendered and the guanciale is crispy.
Meanwhile bring plenty of salted water to the boil, when boiling add pasta and stir well and cook as per packets instruction.
Drain and toss with guanciale over heat for 1 minute, adding 1 cup of the pasta cooking water.
To serve divide pasta into 4 bowls, shake well the syphon and cover with carbonara sauce the pasta, garnish with a sprinkle of black pepper.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Add everything into a food vacuum bag and seal then cook for 35min at 73c in an steam oven, or in a ‘SOUS VIDE’ machine, or cook everything in a small sauce pan, slowly slowly whisking constantly till thick as a sabayon.
If using the sous vide method, after 35min move the mixture and blend into a mixer, then add liquid into a syphon and charge with 2 gas bottles. Keep warm at 70c.
Heat a large frying pan, preferably non stick. Add guanciale and cook on a low heat till most of fat has rendered and the guanciale is crispy.
Meanwhile bring plenty of salted water to the boil, when boiling add pasta and stir well and cook as per packets instruction.
Drain and toss with guanciale over heat for 1 minute, adding 1 cup of the pasta cooking water.
To serve divide pasta into 4 bowls, shake well the syphon and cover with carbonara sauce the pasta, garnish with a sprinkle of black pepper.
