ANDREA JERIRI - ROWHILL GRANGE - CARBONARA SCOMPOSTA

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Ingredients

500gr Pasta di Martino Rigatoni

8 free-range egg yolk

250gr of Pecorino Romano cheese

Black pepper

250gr Guanciale

X150gr Crumble of bacon

X cheese tuile

100g Pecorino Romano

50 gr Parmesan

50 gr Black pepper

Briefly pan fry the guanciale in its own fat.

Add the mixture of raw egg yolks, and cracked black pepper and set aside.

Cook the pasta al dente, and prepare the cheese tuile and the guancile’s crumble. 

Preheat your non-stick pan, mix the tuile and sprinkle onto the pan.

Fry on a low heat for 7/8 minutes.

When finished remove from the tray, dry the excess fat, and remove from the cheese mixture.

Dice the guancile crumble, pan fry until crispy and drain on absorbing paper.

Drain the pasta and mix with the guancile in the pan, before folding in the Carbonara egg yolk mix.

Fold for two minutes being careful not to scramble the eggs.

Plate on a pasta bowl and garnish with the guancile crumble, peppery cheese tuile, and grated Pecorino Romano.

Rowhill Grange

Top Dartford Road, Wilmington, Kent

DA2 7QH England