Ingredients:
200 g creste di rooster pasta
300 g rooster combs
1 carrot
1 stalk celery
½ golden onion
150 g bacon
3 yolks
100 g vegetable broth
150g Pecorino Romano
3 g ground black pepper
For the rooster comb ragu
Prepare a sauté with extra virgin olive oil, chopped celery, carrot and onion. Cut half of the rooster's combs into fairly regular cubes of 5 mm per side. Start the cooking over a very high heat, pour in the white wine, cover and cook for 45 minutes on a low heat when it has completely evaporated.
For the carbonara sauce
In a bain-marie bowl, vigorously mix the egg yolks with the pecorino cheese, pepper and vegetable broth until the cheese has completely melted. Put the mixture into a siphon with a cream charge. Leave warm.
For the guanciale ingot
Cut the bacon into strips, brown the bacon thoroughly in a saucepan, remove the fat and add ice and cold water to cover. Let it reduce until the desired intensity of flavor is reached. Pour into ingot-shaped molds and leave to freeze in the freezer for at least 5 hours.
For the puffed rooster's combs
Overcook the rooster's combs in plenty of water, let them dry at 75°C overnight. When they are ready, fry them in seed oil at 200°C.
Cook the pasta in plenty of salted water, drain it al dente and finish cooking it in the pan together with the rooster's crest ragout.
Take a chicken egg, make a hole in the top, empty it with the help of a syringe. Rinse the egg and pasteurize it in boiling water.
Put the carbonara sauce inside the egg with the help of a small siphon nozzle.
Introduction
Serve the pasta in a bowl. Shake the egg, break it and season the pasta, finish with a grated bacon ingot and crispy rooster combs.
