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Carbonara in White waterfalls
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CARBONARA In White Waterfalls

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

• Bacon or traditional Guanciale
(85 g  or  3 oz) 
• Egg Yolks (3)
•Pecorino Romano Cheese
(30 g  or  6 Tbsp) 
• Fresh Black Pepper (a pinch)
 • Salt (for boiling water)

• Shirataki Noodles
(2 packages)

 

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Step-by-Step

recipe

steps1

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

steps2

Finely chop the Bacon into strips and place it on a skillet frying pan; Cook slowly until crisp and golden (ca. 5-8 minutes). Keep few strips aside.

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steps3

Whisk Egg Yolks in a medium bowl, freshly grate Pecorino Romano Cheese in the bowl and mix (keep a small handful back for garnishing over later).
Slowly add a bit of Boiling Water in order to make the sauce creamy but not liquid.

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steps4

Shirataki Noodles Preparation: drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes.  Rinse them and boil them in a large pot with salted water for about 2 minute.

steps5

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the Bacon. Stir-fry and toss for about 3 minutes.

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steps6

Take Shirataki Noodles and Bacon off the heat and poor in the bowl with Egg Yolks and Pecorino Romano Cheese. Mix quickly.

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steps7

Serve at once using tongs. Garnish with a handful of Pecorino Romano Cheese, a pinch of freshly ground Black Pepper and few strips of Bacon.

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