Scientific Carbonara GLUTEN-FREE

Carbonara is a simple dish that uses very tasty ingredients when combined to create a unique and complementary culinary experience.

Even though eggs, bacon, and cheese are the main ingredients, it would be too simple to say cook the bacon in a pan, beat two eggs, add the cheese and mix the cooked pasta with them.

The carbonara that I want to show you is inspired by the great chef Gianfranco Lo Cascio, and it is an evolution of the classic recipe, an improvement that requires a few more steps but that will give you an incredible result. However, you may need a sous-vide machine to make this recipe, so you can get the perfect zabaione (a cream of egg yolks and cheese) without any trouble. It is so easy and it gives the perfect result you are looking for.

Let's start with the bacon, it must be cut into strips of about one centimeter, cooked in a pan until it becomes crisp, and then leave it to dry on a paper towel until it is time to add it to the plate.

Eggs are the most important ingredient that will determine the success or the failure of your carbonara. It is important to cook them perfectly to create the perfect sauce for your pasta. I could tell you about the coagulation of egg proteins at various temperatures and at different times, but it would be a long and tedious explanation that may occur in another post.

Now it's time to cook and I'm already hungry just writing the post.

INGREDIENTS for 2 people

3 eggs

60 grams of grated cheese

1 tsp of apple vinegar/Balsamic vinegar

100 grams of Bacon

200 grams of gluten-free pasta

Salt and Pepper

PROCEDURE

Begin with creating a salty zabaione.

For 2 people we will use a whole egg and two yolks.

Add the grated cheese, and the vinegar. Beat everything with a whisk until the mixture is homogeneous. I used a blender, and the result was amazing too, maybe even better because it reduces drastically the time and your effort on preparing the zabaione. It is up to you!

Put the mixture in a vacuum bag, or in a plastic freezer bag, and try to remove as much air as possible. Cook it in sous vide at 144.5° F for 75 minutes. Once cooked, put the still-hot zabaione back into the bowl and whisk it to incorporate as much air as possible.

Meanwhile, cook the bacon until crispy. Remove it from the pan and save the liquid fat into a glass bowl so you can use it for many other recipes. Using a paper towel, dry the extra fat from the cooked bacon and let it rest until is time to serve.

Once the pasta is almost cooked, just a couple minutes before, pour it into the pan you used for cooking the bacon. Remember that the pan should be just warm but not hot, to avoid creating scrambled eggs and ruining the recipe. Add the zabaione and a couple of spoonfuls of the pasta's cooking water. Mix it well to allow the pasta to release its starch and help to create the perfect sauce, then add a few pieces of bacon.

Serve the pasta adding the remaining crispy bacon on top, sprinkle with freshly ground black pepper, and the grated cheese.

I can already hear you saying "mmmmm" from your first bite. You are welcome, my friend!!!