Many newspapers have talked about it and we are therefore pleased to finally share with you an unusual and new recipe that chef Gualtiero Villa created a few years ago as part of a very interesting event shared with many other chefs and bloggers and created by Beef japan, the Japanese consortium for the promotion of Japanese livestock products.
The recipe is collected on pages 25 and 26 of a cookbook which contains the recipes of all the other participants in the event including Gigi Passera, Laurel Evans, Rubina Rovini, Maurizio Rosazza Prin, Sebastiano Rovida, Mirco Ronzoni, Erika Liverani and Marco de Padova. If you are interested in the cookbook you can download it by clicking HERE.
Here is the recipe for you. For 4 people you will need:
- Spaghetti alla Chitarra 250 g
- Pecorino Romano 250 g
- Egg yolks 100 g
- Wagyu 120g
- Salt to taste
- Black pepper to taste
Preparation
First, refrigerate the beef so that it hardens and allows for easy slicing.
Thinly cut a few slices and place them on transparent paper, then store them in the refrigerator. Cut the rest of the beef into thicker pieces and place them in a pan.
Grate the pecorino, place it in a large bowl (reserving some for the final sprinkling) with the egg yolks and a generous grating of black pepper. Mix well.
Bring the water to the boil, add salt and add the spaghetti, taking care to stir them.
In the meantime, begin to gently brown the thicker pieces of Wagyu, adding light salt and pepper. Turn off.
When the pasta is al dente, drain it and pour it into the pan with a little cooking water, turn the heat back on and sauté briskly for a few seconds.
Pour the seasoned pasta into the bowl with the egg and pecorino. Stir quickly and, if necessary, add a little cooking water.
Now roll up the necessary portion in a broth ladle and place the pasta in the center of the plate, then covering it with the previously prepared Wagyu slices.
Sprinkle with black pepper (and pecorino, if desired), serve immediately.
Do you want to download the recipe? Here it is!
You can read the articles that talked about the event directly at the following links:
Carbonara Club, Fine Dining Lovers, Italia a Tavola, GQ, Good Mood, Bollicine Vip, Mangiare da Dio, Index Food, Men's Health, Nerospinto Magazine, La Stampa, Esquire.
