Photo Courtesy Valerio Braschi
Pecorino cheese: 50 gr grated
Guanciale: 150 gr
Black peppercorns: 1 tsp, freshly ground
Egg yolks: 5
To make the liquid carbonara, a zabaglione of pecorino cheese, black pepper broth and roasted guanciale cream is distilled at a low temperature to obtain the classic carbonara flavour. It is then put in a Rotavapor for non-alcoholic distillation to take place.
Prepare a pecorino zabaglione: whipping the egg yolks in a bain-marie adding grated pecorino.
Roast the guanciale (pig's cheeks) in a pan, keeping the fat.
Prepare a pepper infusion: put water and black pepper in a vacuum bag and cook at 65 ° for 6 hours.
Filter.
Blend the zabaione with pecorino cheese, with the roasted bacon and the pepper infusion, sift.
Put the mixture in a rotavapor and get the distillate.
Learn how to make this controversial liquid carbonara by Italian chef Valerio Braschi.
Following on from his lasagna served in a toothpaste tube, Braschi continues to play with Italian favourites in ways that have never been dared before. This version of everyone's favourite pasta, which actually is clear and colourless, is served in a shot glass as a savoury aperitif or amuse bouche.
