Squid Carbonara

This is a dish we created recently for our Chef’s Tasting Menu.

The idea was to create a mid-course that is not carb heavy and I thought of a pasta dish, just instead of using actual spaghetti I replaced it with thinly sliced squid to resemble the spaghetti.

First off, I started to make a pecorino espuma.

280 g egg yolk

200 g heavy cream

100 g milk

230 g pecorino, grated

• Start by combining the liquids and prepare them in the Vitamix at 80 C, speed 3 for 15 minutes, then add the pecorino to melt.

• Pass through a chinois and then transfer to the ISI whip

• Charge twice to create a nice foam

Prepare the remaining ingredients:

80 g squid, sliced

20 g guanciale, cut into small cubes

3 g garlic, finely chopped

For garnish:

Cured egg yolk

Micro bak choy in this case (or similar, not too pungent micro greens)

Render the guaciale briefly, then add the squid and the garlic together. Sauté on high heat until garlic is golden brown. Remove from heat and place into strainer to remove excess liquid.