Tom Salt is not only a long-time supporter of Tempus but also the Exec Chef of the London restaurant group Manicomio and the city staple that is Canto Corvino . Tom’s style is very much Italian in origin but Canto’s menus are more adventurous and the restaurant has received rave reviews since it opened.
This recipe is play on a classic carbonara and absolutely lives up to everything we would expect from Tom’s food, a real tour-de-force of flavour.
Ingredients
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100g Pancetta
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100g Jowl
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50g Lardo
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500g Paccheri
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75g Bath Blue (Semi hard blue cheese)
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15g grated pecorino cheese
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1 egg
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25g Preserved Norcia Black truffle (optional)
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Chives & Chive flowers
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6 Sage leaves
Method
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Put a large pan of salted water on for the pasta.
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Put the lardo in the freezer. This will make it easier to slice super fine later.
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Finely dice Pancetta and Jowl.
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Put a large high sided frying pan on a low heat. Add diced pancetta and jowl to the pan and slowly caramelize removing the fat - keep fat to one side. Do not get the pan too hot or you will burn the fat and ruin the sauce.
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Add the paccheri to water and cook for 10 mins till al dente.
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Finely chop the sage and chives. Add Sage to the frying pan with pancetta and jowl.
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Add the cooked pasta with 3 tbls of the cooking water and 1 tbls of the melted fat to create the sauce. Cook the pasta in the frying pan for a further 2 mins topping up the sauce with the pasta water. Sauce should be glossy and loose.
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Remove from the heat and let the sauce cool for 1 min. Add grated pecorino to the Egg, with 2 tbls of the pasta water - whisk and add to the pan stirring quickly to prevent the egg from scrambling.
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Add the chives,flowers, truffles and season.
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Serve the pasta in a bowl with shavings of bath blue cheese and lardo on top.