Recipe from Milan in New York: Sant Ambroeus Chef Marco Barbisotti

Black ink spaghetti Carbonara with braised leeks, pancetta and poached egg.


Image: Carbonara – by Chef Marco Barbisotti

·         1 Lb. Black ink spaghetti
·         1/2 pound of smoky bacon
·         1 tablespoon extra-virgin olive oil
·         2 Leeks
·         4 tablespoons Butter
·         4 Organic eggs
·         5 tablespoons of Salt
·         1/2 teaspoon Freshly ground black pepper
·         Vegetable broth
·         4 tablespoons Pecorino cheese
To begin, clean and cut the leeks (Note: only use white and light green parts of the leeks) in a matchsticks (Julienne). Separately, cut smoky bacon in a medium dice. Render pancetta and add leeks. Then, salt and pepper before sautéing slightly.
To build the pasta sauce, add vegetable broth to the pancetta and leeks, and cook for a few minutes. When the sauce is ready, add cold cubed butter (one piece at a time) and then swirl the sauté pan to emulsify the sauce.
Pasta Preparation:  Bring 5 quarts of water to a boil. Then, add a generous amount of salt and the spaghetti. Cook until the pasta is al dente, then drain. After this, reserve 2 cups of the pasta water for later use.
To Serve: Add the pasta to the sauce, stir and then add pecorino cheese. Sauté over high heat for a minute to melt the flavors, thinning out the sauce as needed with some of the reserved pasta cooking water.
For the poached egg, bring the water to a slow simmer than add 1 tea spoon of white vinegar add carefully place an egg in the water for 2 minutes. Place the egg on top of the spaghetti Carbonara, add some extra virgin olive oil, fresh pepper and buon appetite!
Need Dessert?
Image: SA Fruit Tart to finish off

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