Help for another spin on carbonara

reck.harm

So i have been thinking for a while on how to respin carbonara in a modernist way and i've actually posted a versaion in the what's for dinner section, but that wasn't extreme enough for me. So while thumping through modernist cuisine i came across the grant achatz inspired bacon powder in pineapple glass and i was thinking "that could work for carbonara" so here are two ideas in that direction i'd like to get your opinion on:

1: make bacon powder and wrap in rolled out cured egg yolk.

Problems: might get to salty and how do i in coporate the parmesan? maybe i could mix the powder with grated parmesan or serve with parmesan foam?

2: again bacon powder, but a wraper from parmesan watter made into a glass.

Problems: what to do with the egg?

Do you have any other ideas in that direction?

Thanks in advance.

Cheers,

Harm

tshewman

If going with the bacon powder is preferred, making a cone from the parmesan should be fairly straight forward. Perhaps grating the egg in with the bacon powder (to ensure distribution) before putting it into the cone. I agree the egg cone may be a bit salty (my experience as well when I made it and served it with salmon mousse).

Perhaps you could also reshape the bacon/pancetta into a cone? Likely have to have some "overlaid" layers but possible (?). From there you could do a parmesan foam and finish with grated egg? You could also make an egg foam and finish with grated parmesan or parmesan foam (infused oil + TM).

Lastly, maybe keep the carbonara noodles......but make the noodles from bacon (eg. flavored agar noodles)......, and serve on a cured egg circle (like it's a plate) and topped with parmesan foam, powder or grated (though I suspect this would still be a bit salty), OR make a parmesan cracker (any shape) to serve the bacon noodles topped with grated egg, or a dollop of egg foam. Not sure if that helps, but looks like many ways to respin. Look forward to seeing what you do!