How to make carbonara: a chef’s recipe
To brighten up your self-isolation regimen, here’s a recipe for Spring Carbonara from Michelin-starred Vito Mollic and chef at Palagio at Four Seasons Hotel Florence. “The main secret of any dish is the quality of the ingredients,” says the chef, who also believes that the simpler the cooking method, the richer the taste will be.
Spring carbonara from chef Vito Mollic
Ingredients: Fusilloro Verrigni paste (320 g), egg yolks (4 pcs), grated Parmesan cheese (60 g), pork cheeks (200 g), asparagus (8 pcs), green peas (100 g), fresh peeled beans (100 d), Extra Virgin olive oil (20 g), fresh Marzolino Pecorino cheese (60 g), ground pepper (to taste).
1. Slowly fry the pork cheeks in a skillet until crusty.
2. Prepare the pasta in salted water until al dente. Whisk the egg yolks with the grated Parmesan cheese while the pasta is cooking. Remove the pork cheeks from the pan and set aside. Add a little water and mix with the pork cheek fat until smooth.
3. Fry the chopped asparagus, green peas and fresh beans in a frying pan in olive oil until crispy. Add crispy pork cheeks with pasta water to the skillet and reduce heat. Drain the finished fusilli and place them in a pan with water and fat from the pork cheeks, leave to cook for a minute to mix the flavors.
4. Reduce heat to low, add egg and Parmesan mixture, stir well. Dilute the resulting sauce with pasta water as needed.
5. Remove from heat and add the vegetable mixture, crispy pork cheeks, fresh finely chopped Marzolino Pecorino cheese and a pinch of ground pepper. Serve immediately.
Author: Zhanna Spiridonova.
Photo: press materials.