Carbonara - two experiments!
1. Building on my continued experiments with miso and pasta (inspired by Momofuko)--#NoCheeseNoProblem
2. Sauce augmented with a confit farm egg yolk (63.3 deg c for 1 hour).
Saute and reduce onions, shallot, garlic, and bacon ends. I like the smoky bacon with the miso.
Whip whole eggs with chickpea miso. Add a generous amount of tellicherry pepper.
Toss al dente bucatini with Aqua di pasta in the pan with the bacon (etc).
Toss all with the egg mixture.
Serve with tellicherry pepper and confit yolk.