Fiery Carbonara

Step 1: Make the sauce

  • Stabilizing cornstarch gel

    • water
      150 g
    • cornstarch
      10 g

  • Spicy carbonara sauce

    • parmigiano reggiano
      , grated
      100 g
    • harissa paste
      15 g
    • egg yolks
      4
    • lemons
      , juice
      1/2
    • aleppo pepper
      a sprinkle

Make the stabilizing gel: add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and while whisking, bring to just below a .

  • The starch should begin to thicken. Stir to ensure there are no clumps and then turn off the heat. Set aside.

Combine the cheese, egg yolk, lemon juice, harissa paste, aleppo, and salt. Pour in the cornstarch gel and blend everything together to create a stable of the cheese, pepper, and gel. Give it a taste, and add a touch of salt if needed. Store in the fridge for up to 3-4 days.

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