✨Ingredients✨ 200g mafaldine or spaghetti 2-3 cubes red fermented tofu (plus 1–2 tbsp brine, to taste) 2 large egg yolks 50g grated perconiro 100g pancetta 1 echalion shallot, diced 2 cloves garlic, minced pinch of chili flakes olive oil salt, pepper to taste . ✨Instructions✨ 1. In a bowl, mash the fermented tofu until smooth, whisk in egg yolks, pecorino, and some tofu brine. 2. Heat a pan over medium heat and add the pancetta, Cook until the fat renders and the pancetta is golden and crisp. Remove half and reserve for topping. 3. Reduce the heat, add some olive oil if needed, then add the shallot, garlic, and chili flakes, and sweat genty until soft and fragrant, turn off the heat. 4. Boil pasta in well-salted water until just al dente, reserve at least 1 cup pasta water, then drain. 5. In the bowl with the tofu–egg mixture, add about half of the hot pasta and toss until well coated. 6. Add this mixture back to the pan along with the remaining pasta and a splash of pasta water. Toss vigorously off the heat, adding more pasta water as needed, until the sauce is glossy, creamy, and fully emulsified. 7. Plate immediately, and finish with pancetta, more percorino, chili flakes and black pepper. Enjoy!
You keep talking about ‘fermented tofu’ but all I see you putting sauce into the bowl?? I thought tofu was white ….. Can you please show the part of the recipe that includes tofu?? I cant eat cheese
10 Comments
Fermented tofu carbonara
✨Ingredients✨
200g mafaldine or spaghetti
2-3 cubes red fermented tofu (plus 1–2 tbsp brine, to taste)
2 large egg yolks
50g grated perconiro
100g pancetta
1 echalion shallot, diced
2 cloves garlic, minced
pinch of chili flakes
olive oil
salt, pepper to taste
.
✨Instructions✨
1. In a bowl, mash the fermented tofu until smooth, whisk in egg yolks, pecorino, and some tofu brine.
2. Heat a pan over medium heat and add the pancetta, Cook until the fat renders and the pancetta is golden and crisp. Remove half and reserve for topping.
3. Reduce the heat, add some olive oil if needed, then add the shallot, garlic, and chili flakes, and sweat genty until soft and fragrant, turn off the heat.
4. Boil pasta in well-salted water until just al dente, reserve at least 1 cup pasta water, then drain.
5. In the bowl with the tofu–egg mixture, add about half of the hot pasta and toss until well coated.
6. Add this mixture back to the pan along with the remaining pasta and a splash of pasta water. Toss vigorously off the heat, adding more pasta water as needed, until the sauce is glossy, creamy, and fully emulsified.
7. Plate immediately, and finish with pancetta, more percorino, chili flakes and black pepper. Enjoy!
Would love to try this!! I hope to get my hands on some furu, although it's a bit difficult to find
as an italian heritage person i say this is just fine and keep doing what you're doing!!
I can faintly hear 2 Italian men either crying or approving.
Noo
I’m Italian and this looks delicious! Made my mouth water fr 🥴
This looks delicious and this pasta looks very appealing! Have got to try it!
You keep talking about ‘fermented tofu’ but all I see you putting sauce into the bowl?? I thought tofu was white …..
Can you please show the part of the recipe that includes tofu?? I cant eat cheese
As an Italian, it makes me happy you're eating and the food makes you happy!
No decent Italian would be against anyone eating food that makes them happy 💖
Also, this really does looks really good