DIY – CARBONARA AT BVLGARI IL RISTORANTE - LUCA FANTIN IN TOKYO

What do you need for the perfect Carbonara? Eggs, Guanciale, Pecorino cheese and the secrets of a Michelin starred chef, Luca Fantin. #bulgarihotels #BvlgariStories #WeeklyGems #Bgood #ilristorantelucafantin INGREDIENTS - 60g Pasta - 20g Guanciale (bacon) - 30g Parmesan cheese - 30g Pecorino cheese - 1 Full egg - 1 Egg yolk - Pepper to taste DIRECTIONS 1. Cook the pasta according to the directions on the package 2. Heat the olive oil in a pan and gently sauté the strips of guanciale 3. Put one egg with the yolk into a bowl and whisk it in a pot with hot water (around 60 degrees) 4. When the egg grows to about twice the size, add half of the Parmesan and Pecorino cheese into a bowl and mix them together 5. When the fat from the meat begins to render, put the cooked pasta into the pan with the guanciale, and mix them together 6. Slowly add the pasta and guanciale to the carbonara sauce, mixing carefully. Add salt to taste. If the carbonara sauce is still not thick enough, warm it up with hot water. 7. Serve pasta on a plate and add the remaining Pecorino cheese and roasted pepper on top. ----------------------------------------------------------------------------- SUBSCRIBE NOW to BVLGARI YouTube Video Channel https://goo.gl/1wI0jO Follow us Facebook ► https://www.facebook.com/Bulgari Instagram ► https://www.instagram.com/Bulgari Snapchat ► https://www.snapchat.com/add/Bulgariofficial