CARBONARA WITH TURMERIC, SMOKED EEL AND PECORINO ROMANO CHEESE
11.28 oz Barilla Rigatoni pasta
400 ml coconut milk
2.82 oz white onion (about 1 onion)
2.82 oz grated Pecorino Romano cheese
3.52 oz smoked eel
30 ml extra virgin olive oil
0.24 oz garlic (1/2 clove)
0.49 oz turmeric powder
0.24 oz pepper
Salt t.t.
For the turmeric sauce:
Cook the onion cut into julienne strips and the chopped garlic with extra virgin olive oil in a pan on low heat.
After a few minutes, pour the coconut milk, freshly ground pepper and turmeric.
Leave to cook, with the lid on, until the onion is well cooked.
When the sauce has cooled slightly, add 1.76 oz of Pecorino Romano cheese and blend with a hand-held mixer.
Put aside.
Cook the pasta in salted water for eleven minutes.
In the meantime, brown the eel diced into small, regular cubes in a pan over high heat.
Drain the pasta, put it in a pan and add the turmeric sauce.
Adjust the consistency of the pasta by adding cooking water as needed.
Arrange the rigatoni on the plate and finish off with 1.05 oz of Pecorino Romano cheese and more pepper.
Serve.
