Black Truffle Carbonara 887 de Antonio Belotti (CASA 887)

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250 g Papada ibérica curada

300 g Maccheroni rigati

6 Yemas de huevo

70 g Parmesano rallado

6 cuch. Caldo de pollo

Pimienta molida

Trufa negra

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Poner agua abundante a cocer con un ratio de 16 g de sal por litro de agua. Una vez hervida introducir la pasta y cocer al dente.

Mientras la pasta esta cociendo, trocear la papada en cubos y saltear en una sartén a fuego medio.

En un bowl introducir las 6 yemas de huevo, el Parmesano y la pimienta al gusto, mezclar y reservar.

Cuando a la pasta le queden 2 minutos, colar e incorporar a la sartén con la papada, saltear. Añadiremos 6 cucharadas de caldo de pollo que terminaran de cocer la pasta.

Incorporaremos la pasta salteada al bowl con las yemas y removeremos constantemente para que no se cuajen.

Una vez bien mezclado y emulsionado serviremos en el plato.

Rallamos la cantidad oportuna de trufa encima y dejamos que suelte él aroma con el calor del plato.

Listo para comer.

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