Fettucce di Gragnano, smoked “carbonara”
Smoky and flavorful, this fish carbonara highlights smoked eel as the key ingredient, using the whole eel both in the sauce and as a topping to create a cohesive dish. The Basque cheese, known for its small production but distinctive taste, adds a subtle punch that enhances the smoky character of the plate, giving a fresh take on a classic recipe. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
FETTUCCE DI GRAGNANO
Cook 400 g Fettucce in salted water for 12 minutes.
Once cooked and strain.
| 400 g. | Fettucce |
SMOKED EEL SAUCE
Clean the smoked eel and cut it into 2 x 2 cm squares.
Add the skin and spine to the cream and bring it to a boil.
Once it comes to a boil, cover and let it rest for 30 minutes.
Put it in a food processor and blend at maximum speed for 2 minutes.
Pass everything through a fine strainer and, using a spoon, press to get all the sauce out. Reserve it.
| 1 or 300 g. | Smoked eel |
| 500 ml. | Double Cream |
| To taste | Salt |
CRISPY IDIAZABAL CHEESE
Grate all the cheese and save 100g to finish the dish.
Sprinkle the other 200g on a baking tray lined with silicone paper.
Bake it at 180ºC for 5 minutes, no fan.
Let it cool so that it hardens.
| 300 g. | Idiazabal Cheese |
GUANCIALE
Clean the guanciale of excess pepper and skin. cut into 1.5 x 1.5cm
In a frying pan we put the guanciale and increase the heat to medium high.
Let it fry with the same fat that it releases.
Once golden, add the smoked eel sauce.
Once the sauce has reached the desired temperature and texture, we add the Fettucce.
We turn off the heat and add the grated Idiazabal cheese.
Stir everything until it is well integrated and season if necessary with salt.
| 150 g. | Guanciale |
HOW TO PLATE
Plate the pasta, and place the pieces of smoked eel and the crunchy Idiazabal cheese on top.
