Black Spaghetti Carbonara: Pork Ragu, Black Garlic, Sottocenere, English Peas, and Egg 63

Adapted by StarChefs.com
October 2014

INGREDIENTS:

Black Spaghetti
4 cups 00 flour, plus additional as needed
1 tablespoon salt
2 tablespoons whole milk
2 tablespoons squid ink
10 egg yolks
1/2 teaspoon olive oil
Pork Ragu
3 pounds pork shoulder
salt
black pepper
2 onions, medium diced
5 cloves garlic, crushed and peeled
3 pieces parmesan rind
1 sachet consisting of rosemary and thyme sprigs
2 quarts whole milk
Black Garlic Purée
2 tablespoons olive oil
2 shallots, thinly sliced
2 heads black garlic, peeled
1 sachet consisting of rosemary and thyme sprigs
1/2 medium russet potato, peeled and small diced
1/4 cup dry white wine
2 cups heavy cream
salt
pepper
Egg 63
12 eggs
To Assemble and Serve
(Yield: 1 serving)
salt
1 tablespoon olive oil
Finely chopped shallot
Finely chopped garlic
red pepper flakes
guanciale
1 ounce butter, diced
3 tablespoons blanched English peas
Toasted breadcrumbs
Cracked black pepper
micro greens
maldon salt

METHOD:

Black Spaghetti

In a mixing bowl, combine flour and salt, creating a well in the middle. In a separate bowl, whisk together milk, squid ink, yolks, and olive oil. Add egg mixture to well and slowly incorporate flour into it. When dough comes together, transfer to clean work surface and knead until it forms an elastic, uniform ball. Add more flour if dough is too wet. Wrap dough in plastic wrap and let sit 30 minutes. Roll dough through pasta machine, folding it onto itself and passing dough through each setting twice until sheet reaches desired thickness. Cut into spaghetti.

Pork Ragu

Heat oven to 250°F. Season pork shoulder with salt and pepper. Transfer pork to roasting pan. Add onions, garlic, parmesan, and sachet; add milk and cover with foil. Cook in oven for 4 hours or until tender. Remove pork and sachet from pan. Pull meat into smaller shreds, returning fatty pieces to braising liquid. Place pulled pork on a sheet tray in one layer and let cool completely. In a blender, pure braising liquid, strain through a chinois, and season with salt and pepper. Keep warm.

Black Garlic Purée

In a medium saucepan over medium flame, heat olive oil and sweat shallots. Add garlic and cook 2 minutes. Add potatoes and sachet; cook 2 minutes. Deglaze with wine. Add cream, bring to simmer, and cook until potatoes are tender. Transfer to blender and pure. Strain through chinois. Adjust seasoning with salt and pepper. Keep warm.

Egg 63

Heat the water bath of an immersion circulator to 63°C. Cook eggs 1 hour and cool on resting rack.

To Assemble and Serve

Bring a large pot of salted water to boil. Cook 4 ounces Black Spaghetti until al dente, about 1 minute. To a sauté pan over low heat, add oil, shallots, and garlic and cook until fragrant. Add chile flakes, 4 ounces braised pulled pork, 2 ounces braising liquid, guanciale, and butter. Simmer until sauce combines. Add peas and season with salt. With a spoon, plate a streak of Black Garlic Purée across serving bowl. Roll pasta with a fork and place in center of bowl. Spoon Pork Ragu atop pasta; garnish with breadcrumbs, olive oil, pepper, Egg 63, Sottocenere, and micro greens. Sprinkle 1 small pinch Maldon sea salt on egg.