Barilla for Professionals

CARBONERA

Servings
4
Difficulty level
Hard

INGREDIENTS

  • 350 g Barilla Al Bronzo Linguine
  • 65 g Pasteurised egg yolks
  • 100 g Pecorino cheese grated
  • 6 ml Tamari soy sauce
  • 13 g Pecorino miso
  • 3 g Sansho pepper
  • 1 Untreated lime zest
  • Untreated lemon zest
  • 10 g Barbecued pasta powder
  • 6 Pink prawns
  • Prawn flavoured butter, to taste
  • Lemon caviar, to taste
  • Amaranth leaves, to taste

PREPARATION

  1. Place the egg yolks, pecorino cheese, miso, soy sauce and pepper in a food processor. Cook and emulsify the mixture at 60°C for 13 minutes. Once ready, season with the citrus zest and barbecued pasta powder.
  2. Clean the prawns, chop them with a knife to prepare a tartare and season with the flavoured butter.
  3. Cook the linguine in plenty of salted water and when al dente, season with the egg and cheese cream but without heating; if necessary, thin the sauce slightly with the pasta cooking water.
  4. Serve the linguine in a deep dish, add a little of the cream and finish with the prawn tartare. Garnish the dish with lemon caviar and amaranth leaves.

CHEF'S NOTE

Federico Sgorbini & Alessio Spinelli - Dama Restaurant

“A dish reminiscent of a seafood carbonara, with fresh hues of citrus and notes of iodine given by the Ligurian pink prawn tartare. This refined play between black and pink brings the sea to the Oltrepò Pavese, with a breath of freshness provided by the spaghetti served chilled.”

https://www.barillaforprofessionals.com/global/recipes/carbonera/