Apr 9, 201211:20 AMOne More Bite
Created in the 20th century in the Abruzzo region of Italy, Carbonara is traditionally a coal miner meal as it was warm and easy for them to prepare. Carbonara is traditionally made with fresh egg yolks stirred into the hot noodles, cooking them and adding texture to the pasta. At JJ Astor Carbonara is servered with two beautiful egg yolks resting on top allowing the customer to stir it into the hot noodles so that they can experience the texture and taste at the peak of freshness. The below recipe includes the preparation of fresh noodles which will add the textures and freshness of the meal.
Chef Ryan Zander's Carbonara
4 cups all purpose flour (extra for dusting)
12-15 egg yolks (about 1 cup)
2 TBL kosher salt
1 lb. slab bacon cut in stripes that are 1/2 inch wide and 1/2 inch thick
8 egg yolks reserved for plating
1/2 cup parsley
1. In a mixer combine flour, egg yolk and salt. Mix with a dough hook or paddle at a low speed. This can also be done by hand by kneading it on the counter. The dough should be firm and not sticky, dust with flour as needed, cover and allow to rest for 1/2 hour.
2. Dust a large work area with flour and using a roling pin flatten the dough. Dust with flour as necessary, roll the dough out to your desiered thickness for noodles.
3. n a saute pan render the bacon slowly over medium heat. It is best to put the bacon in the pan when it is still cold. When the bacon is crispy remove it from the heat and cook the freshly made pasta. This should be cooked the same as dried pasta, but will cook very quickly.
4. When done, drain and add to the sauce pan. Toss with the bacon and add salt and parsley to taste.
5. Pour all contents from the saute pan into a shallow bowl. Grate fresh parmesan and place two egg yolk on top of the noodles allowing the guest to stir in the yolks and finish the pasta