At Taste of Excellence in Rome which I attended last month, I had the chance to see cook Alba Esteve Ruiz, restaurant chefs “Marzapane” in Rome.
Alba Esteve Ruiz has prepared a wonderful carbonara! So following the directions that she gave during the cooking show I tried to reproduce it at home.
Carbonara of Alba Esteve Ruiz
- 200 g of spaghetti
- 4 egg yolks
- 120 g cheek lard
- two handfuls of fresh pecorino romano
- 1 handful of parmesan cheese
- white wine
- black pepper
Remove the pork rind of the cheek and dice it. Put the cheek lard in a pan and cook over medium heat until the grease is no longer transparent.
Then with the help of a slotted spoon, remove the cheek from the pan leaving only the grease. Deglaze with white wine the grease. Remove from heat and let cool in a bowl so that when adding the eggs, these aren’t cook instantly.
In a saucepan pour plenty of water and bring to boil. Just it boils pour spaghetti and a pinch of salt.
Add to the cheek grease and wine yolks and mix well. Then add the pecorino and parmesan cheese, stirring constantly, without creating lumps. Add a little cold water in such a way that the cream becomes more fluid.
Put everything in a pan over medium heat. Add the pasta and mix with a movement from the bottom upwards. Then add the cheek lard and pepper.
After putting in the dish spaghetti with a spoon pour over a little cream, a sprinkling of cheese and pepper. And here you have the carbonara!
The carbonara recipe that I reported here is for two people.
Read more about my experience in Rome –> http://www.caramelcandybyrf.com/blog/2015/10/26/taste-of-excellence/
Visit the chef in Rome –> http://www.marzapaneroma.com/