JAPANESE WAGYU CARBONARA

INGREDIENTS

WAGYU CHEEK

• 250 g Japanese Wagyu guanciale

EGG AND CHEESE CREAM

• 200 g Pasteurised egg yolks
• 300 g Pecorino Romano
• 100 g 24-month Parmigiano Reggiano
• Timut pepper, to taste
• Sichuan pepper, to taste
• Sansho pepper, to taste
• Guanciale fat, to taste

PASTA

• 320 g Barilla Al Bronzo Spaghetti
• 250 g 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

PREPARATION

WAGYU GUANCIALE

1. Cut the guanciale into cubes and gently brown in a pan until golden and crispy. Strain the guanciale through a sieve, setting aside the melted fat.

EGG AND CHEESE CREAM

1. In a bowl, beat the egg yolks with a whisk, then gradually add the grated Pecorino and Parmesan cheeses, while stirring continuously. Add the toasted and freshly ground peppercorns. When the cream is smooth and creamy, incorporate some of the guanciale fat from earlier, continuing to whisk. Set aside.

PASTA

1. Boil the spaghettoni in plenty of lightly salted water. Drain when very al dente and transfer to the pan used to brown the guanciale. Sauté over medium heat with a little cooking water and Wagyu fat until the pasta has absorbed the liquids well. Remove from the heat and stir in the egg cream and some of the crispy guanciale, stirring vigorously away from the heat to cream. Season with salt if necessary. Form a nest of pasta in each serving plate. Add a spoonful of sauce on top, sprinkle with grated pecorino cheese and a grinding of mixed peppers. Garnish with the crispy guanciale.