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Richard Blais' Impasta Carbonara

Impasta Carbonara Richard Blais
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Carbonara Mix
skill level
Easy
time
60-120min
servings
4
cost
$
Contributed by : Richard Blais
Forget the pasta. Pancetta, egg, Parmesan and black pepper come together in this carbonara look-like.
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things you'll need.
ingredients
  • For the Carbonara:
  • 1 liter Chicken Stock (about 4 cups)
  • 1/4 cup Agar-Agar
  • 4 Sous Vide Egg Yolks 
  • 1 cups Braised Pancetta
  • 1 tablespoon Bacon Fat 
  • 1 tablespoon Onion 
  • 1 teaspoon Garlic 
  • 1/2 teaspoon Chili Flakes 
  • 1 teaspoon Parsley (minced)
  • 1 teaspoon Rosemary
  • Fresh Parmesan (for grating)
  • Black Pepper (freshly ground)
  • For the Pressure Cooked Pancetta/Bacon:
  • 1 1/2 pound slab Bacon or Pancetta
  • 1 Yellow Onion (roughly chopped)
  • 2 sprigs Thyme
  • 1 1/2 cups Water
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 liter Chicken Stock (about 4 cups)
    1/4 cup Agar-Agar
    instructions For the Carbonara: With a hand blender, mix the chicken stock and the agar-agar gellan mix until fully incorporated. Heat mixture in a sauce pot. Let this mixture boil, and then quickly pour out on a silicone-lined sheet tray. The mixture will set immediately. The sheet tray should be propped on something at an angle, like a ramp.
  • step 2
    ingredients 4 Sous Vide Egg Yolks
    instructions Cook the egg at 143.6 degrees F for an hour, and then shell and remove the white.
  • step 3
    ingredients 1 cups Braised Pancetta
    1 tablespoon Bacon Fat 
    1 tablespoon Onion 
    1 teaspoon Garlic 
    1/2 teaspoon Chili Flakes
    instructions In a pan, warm the pancetta with the bacon fat, onion, garlic, and chili flakes.
  • step 4
    ingredients  
    instructions Cut the gelled stock into fettuccine shape noodles, and toss in the onion pancetta mix. 
  • step 5
    ingredients 1 teaspoon Parsley (minced)
    1 teaspoon Rosemary
    Fresh Parmesan (for grating)
    Black Pepper (freshly ground)
    instructions Plate the noodles and top with the yolk, herbs, and an avalanche of grated Parmesan.
  • step 6
    ingredients 1 1/2 pound slab Bacon or Pancetta
    1 Yellow Onion (roughly chopped)
    2 sprigs Thyme
    1 1/2 cups Water
    instructions For the Pressure Cooked Pancetta/Bacon: Put the bacon, onion, thyme, and water in a pressure cooker and attach lid. Set the pot over medium-high heat. When it begins to hiss, reduce the heat to medium-low and cook for 20 minutes. If the pot is not hissing, raise the temperature slightly until it does. 
  • step 7
    ingredients  
    instructions Remove the pressure cooker from the heat and let stand until the pressure subsides before removing the lid. 
  • step 8
    ingredients  
    instructions Transfer the bacon to a plate and let cool to room temperature (discard the cooking liquid). Wrap tightly in plastic wrap and refrigerate for up to 1 week. Cut to the desired thickness to serve. 
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