Molecular Gastronomy Pasta Carbonara

Ingredients

While the traditional Italian carbonara relies on the combination of eggs, cheese, pancetta, and pasta, this molecular gastronomy adaptation introduces unique techniques and ingredients to elevate the dish. We'll use spherification to create delicate egg yolk spheres, infuse the pasta with smoky flavors using a smoking gun, and incorporate unexpected elements like bacon foam for a playful twist. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 200g (7 oz) spaghetti 200g (7 oz) spaghetti
• 4 egg yolks 4 egg yolks
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 50g (1.8 oz) bacon, cooked and crumbled 50g (1.8 oz) bacon, cooked and crumbled
• 10g (0.35 oz) gelatin powder 10g (0.35 oz) gelatin powder
• 200ml (6.8 fl oz) water 200ml (6.8 fl oz) water
• 50ml (1.7 fl oz) liquid smoke 50ml (1.7 fl oz) liquid smoke
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 30g (1g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a bowl, whisk together the egg yolks and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
3. 3.
   In a small saucepan, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
4. 4.
   In a separate bowl, combine the gelatin powder and water. Allow it to bloom for 5 minutes.
5. 5.
   Heat the liquid smoke in a smoking gun according to the manufacturer's instructions. Infuse the cooked spaghetti with the smoky flavor by placing it in a covered container and filling it with the smoke. Let it sit for a few minutes.
6. 6.
   Drain the spaghetti and transfer it to a large mixing bowl. Add the egg yolk mixture, crispy pancetta, and crumbled bacon. Toss gently to coat the pasta evenly.
7. 7.
   Using a syringe or dropper, drop small amounts of the gelatin mixture into a cold oil bath to create egg yolk spheres. Let them set for a few minutes.
8. 8.
   Plate the pasta carbonara, garnishing it with the egg yolk spheres and a drizzle of bacon foam.

Treat your ingredients with care...

• Gelatin — Ensure the gelatin is fully dissolved and bloomed before using it to create the egg yolk spheres.
• Liquid smoke — Use a high-quality liquid smoke to achieve the best flavor infusion.
• Pancetta — Cook the pancetta until crispy to add a delightful crunch to the dish.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
• Bacon foam — Use an immersion blender or whisk vigorously to create a light and airy foam.

Tips & Tricks

• For a vegetarian version, substitute the pancetta and bacon with vegetarian alternatives like tempeh or smoked tofu.
• Experiment with different flavors for the egg yolk spheres, such as truffle oil or herb-infused oils.
• If you don't have a smoking gun, you can achieve a similar smoky flavor by briefly charring the cooked spaghetti over an open flame.
• To make the bacon foam, blend cooked bacon with a small amount of water until frothy. Use a siphon or whipped cream dispenser to create the foam.
• Serve the carbonara immediately after plating to enjoy the textures at their best.

Serving advice

Serve the Molecular Gastronomy Pasta Carbonara as a main course, accompanied by a simple green salad to balance the richness of the dish. Garnish with fresh herbs like parsley or chives for added freshness.

Presentation advice

Create an artistic presentation by arranging the egg yolk spheres on top of the pasta, drizzling the bacon foam in a decorative pattern, and sprinkling additional grated Parmesan cheese over the dish. Use a black plate to enhance the visual impact of the vibrant yellow egg yolk spheres.