Tower Club at lebua

Carbonara “Explosion”

Chef Thomas & Mathias Suhring believe in sous vide or slow cooking method which requires a thermal circulator, a timer and a vacuum machine to cook meat or fish over vegetables and fruits. The dishes made with this vacuum method not only develop a wonderful aroma, but all nutrients and ingredients of the food are preserved through the technique.

Research has shown the sous vide give the highest retention of vitamins and minerals versus steaming and boiling.

Carbonara "Explosion"

For Carbonara stuffing

  • Egg yolk 2 pc
  • Gelatin 2 sheet
  • Pecorino romano (fresh grated) 20 g
  • Parmigiano reggiano (fresh grated) 10 g
  • Whipped cream 150 g
  • Ground pepper 3 g
  • Salt 1 g

For Pasta dough

  • Pasta flour 180 g
  • Semolina slour  90 g
  • Fresh egg 1 pc
  • Fresh egg yolk pc

Cooking

  • Guanciale bacon 50 g
  • Butter 10 g
  • Olive oil extra virgin 5 ml
  • Grounded back pepper 2 g

Method:

For the carbonara stuffing, bloom gelatin in ice water for 5 minutes. Place the egg yolk into a bowl and whip slowly over a water bath until 60 degrees. Squeeze excess water from gelatin sheet and add to egg yolk. If the gelatin is melted, add the two types of cheese and mix everything together. Let the mixture cool down; proceed in folding the whipped cream into the carbonara mixture and seasoning with ground pepper and salt. Place the cheese mixture in a piping bag. Keep it for 1 hour in the refrigerator.

Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add if necessary small amount of flour if pasta is too wet, or a small amount of water if pasta is too dry. Process another 30 seconds to incorporate any additions. Turn dough out to work surface sprinkled lightly with flour and knead by hand for a minute or two, until smooth. Place the dough under a bowl to rest for 20 minutes before rolling, or tightly wrap in plastic and refrigerate, if not using right away. Roll pasta our using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes smoother. When pasta is thin enough it is ready for use in making fagotelli.

Brush the pasta sheet with egg wash and pipe 10 g of carbonara stuffing in the center of the pasta sheet. Close the pasta by overlapping. Remove remaining air pockets and portion each fagotelli with a pasta cutter.

Cook the fresh pasta in salted water for 2 min at the same time add sauteed small dice of guanciale bacon in the pan with some olive oil. Then add the fagotelli with some pasta water and finish up with 10 g of butter. Dress the pasta nicely on the plate. Cover each fagotelli with a fresh slice of guanciale bacon and seasoning with fresh grounded black pepper.

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