Welcome to @Cooking with Chef Tuan Today I am creating my version of an #unipasta I want the flavors of a #carbonara but inside of the agnolotti pasta shape. I find traditional Carbonara to be a really rich dish with all the yolks and cheese. But by introducing some whipped Uni cream, not only does it add another dimension of umami flavor but also a lighter touch to this pasta dish.
Now this is a complete coming together of two different cuisines, Japanese and Italian. I was extremely pleased with how this turned out. The caramelized sugars from the sake and the decadent rich fat of the rendered guanciale. All of that plus the intensely rich Pecorino sabayon wrapped in in homemade egg pasta. How could this dish NOT be a winner?
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My Pasta Dough Recipe:
Pasta Dough:
1 3/4 C bread flour (8 oz) * you can also use 00 or AP flour, whichever you have on hand*
1 whole egg
6 egg yolks
1.5 tsp olive oil
1 tbsp milk
Uni Pasta Filling:
4 egg yolks
1/3 C grated Pecorino
1 tbsp black pepper
*combine these ingredients and whisk over a double boiler, removing from the heat every so often as to NOT scramble the eggs. I added a splash of the hot water to thin it out a bit.
1 C heavy whipping cream
3 rows of fresh uni
* blend until it all comes together
*transfer to a stand mixer or whisk by hand until stiff peaks form
*fold equal parts (just eyeball it) of the uni cream and the Pecorino sabayon, add to a piping bag and let cool in the fridge for at least an hour or until it firms up.
3 oz of guanciale, sliced thin
1/2 small shallot, finely diced
2 oz dry sake
3 tbsp Pecorino
2 tbsp pasta water
#Uni #carbonara #seafood #seaurchin #pasta #agnolotti #italianfood #japanesefood