Carbonara Terzo: Pasta Carbonara from Restaurant Terzo
Mathias Hunziker’s unorthodox version of pasta alla carbonara, a Roman classic, has earned him a reputation as a creative and successful young chef. Roman purists might object, but the guests at Terzo think this dish is just fine.
Makes about 6 servings
2 tablespoons unsalted butter
300 grams/10 ounces finely diced bacon, prosciutto, and air-dried beef
3 large shallots, peeled and finely diced
200 grams/7 ounces finely minced carrot, celery root, and yellow turnip
1/2 cup white wine
2 1/4 cups heavy cream
1/2 cup finely chopped flat-leaf parsley
Sea salt and freshly ground pepper
6 large eggs
4 quarts water
2 tablespoons vinegar
12 slices bacon cooked in the oven on a rack at about 275 degrees until crisp
1 1/2 pounds fresh fettuccine
Grated Parmesan cheese
- For the sauce, melt the butter in a wide saute pan and add the meats. Cook on medium heat until beginning to color slightly. Add the shallot and decrease the heat; cook until the diced shallots are soft, about 6 minutes.
- Stir in the diced vegetables and continue cooking until the vegetables are becoming tender.
- Add the wine and allow it to reduce, then add the cream and parsley; season with salt and pepper. Bring to a simmer and cook about 5 more minutes. Set aside and reheat for serving
- To poach the eggs, crack the eggs into individual cups and set aside. Bring the water and vinegar to a boil and lower to a simmer. Slip in the eggs one at a time, and cook for about 4 to 5 minutes at a slight simmer. Use a slotted spoon to remove them to a pan covered with a towel. Trim the eggs of any stray ends and keep them warm.
- To serve, cook the pasta al dente in abundant boiling salted water. Grain and toss with the reheated sauce. Garnish with the crisp bacon and a poached egg.
- Pass the grated cheese at the table.