Home Kitchen: Baked Carbonara

baked carbonara.

Pizza East Shoreditch Head Chef, Tom Ewer, teaches us how to make Baked Carbonara

650g whole milk
50g cornflour
650g double cream
250g egg yolks
250g De Cecco Mezze Maniche, cooked al dente
100g pecorino romano, grated (plus more for serving) 
100g parmesan
12g cracked black pepper
10g salt
125g pancetta, diced and roasted 

Sauce method
1. Warm the milk and cornflour in a pan (to make a slurry). Then, whisk the cream and eggs together, and pour into the slurry mix. 
2. Cook until the ribbon stage (80°C) while whisking continuously to prevent the eggs from scrambling.
3. Remove from the heat and immersion blend in the cheese, salt and black pepper until smooth. 
4. Chill for service.

Putting it together
1. Mix the sauce, pasta and half of the pancetta together. 
2. Disperse evenly into a cast iron dish and bake for eight minutes at 180°C.
3. Grate the additional pecorino on top and finish with a generous amount of cracked black pepper.
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