JAPANESE WAGYU CARBONARA
- WAGYU CHEEK
- Japanese Wagyu guanciale
- EGG AND CHEESE CREAM
- Pasteurised egg yolks
- Pecorino Romano
- 24-month Parmigiano Reggiano
- Timut pepper, to taste
- Sichuan pepper, to taste
- Sansho pepper, to taste
- Guanciale fat, to taste
- PASTA
- Barilla Al Bronzo Spaghetti
- Japanese Wagyu fat
- Pasta cooking water, as required
- EVO oil, to taste
- Fine salt, to taste
- Pecorino Romano cheese, to taste
- Pepper mix, to taste
Spaghetti
CHEF'S NOTE
Giovanni Ricciardella - Cascina Vittoria
“I have a deep passion for Japanese wagyu, a highly prized meat renowned for its marbling. By studying it closely, I developed a Wagyu butter that I also use in this succulent and delicious carbonara. A traditional dish reimagined through the lens of haute cuisine and in the relentless pursuit of excellence.”