MCKEAG'S CARBONARA [RECIPE]

For this recipe, we were inspired by BA's Best Carbonara and used this as a blueprint for our version. Instead of the Guanciale, we incorporated our smoked tea to add dimension and depth which makes this Carbonara also vegetarian. If you've never made a classic Carbonara before, we suggest having a look at the video before you get started.

For 4 to 6 servings, you'll need:

500g Pasta (e.g. Bucatini)
10-15g McKeag's Lapsang N°520, in our Satchel Filters
1-2 Shallots, finely diced
7 Egg yolks and 1 egg
70g Parmesan or Pecorino, finely grated
2 TL Black Pepper, ground
Oil for the pan
Salt
While the water is brought to a boil, you can start sweating out the shallots and browning them until crispy. In a separate bowl, whisk all the yolks and the egg together until fully combined. This bowl should be big enough to later also fit your pasta. When your shallots have cooled off a bit, add these to the egg mixture, as well.

As soon as the pasta water starts boiling, add the salt, the tea-satchel as well as the pasta and cook until al dente. When the pasta is done, you can use tongs to pull it straight out of the pot into the prepared bowl. After the addition of two extra tablespoons of pasta water, start tossing everything thoroughly. At this step, you can also incorporate the residual oil from the shallots.

Now it's time to add the cheese. To ensure even melting and emulsifying, add the Parmesan in three instalments, always mixing in each portion carefully before the next. If the sauce is getting too thick, add a little more pasta water. To finish the dish, season with Black Pepper and salt.

For serving, shower the pasta with an extra bit of Parmesan.

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