Reimagined carbonara pasta

Ingredients

• 250 g penne pasta
• 2500 ml water
• 5 g salt for the cooking water
• 5 ml olive oil for cooking
• 150 g diced bacon
• 1 medium tomato (120 g)
• 4 slices prosciutto (40 g)
• 5 ml olive oil for the pasta
• 2 egg yolks
• 30 ml pasta water
• 100 ml cream (at least 20% fat)
• 1 g salt for the sauce
• 0.5 g white pepper
• 10 g fresh basil
• 30 g grated Parmesan

Preparation

1. Take the cream out of the fridge 15 minutes beforehand. Bring 2500 ml of water to a boil with 5 g of salt and 5 ml of olive oil. Cook the penne for 11 minutes, until they are still slightly firm in the middle. 2. In a frying pan, fry the diced bacon for 5 minutes, until browned around the edges. 3. Add the finely chopped tomato and cook for 4 minutes. Add the prosciutto slices, cut into strips, and cook for 1 more minute. 4. Drain the pasta, reserving 30 ml of the cooking water. Drizzle with 5 ml of olive oil and add to the pan with the bacon and tomato. Mix the egg yolks with the reserved water, then pour over the pasta. 5. Over low heat, mix the cream with a few spoonfuls of the warm sauce, then stir it into the pasta. Add 1 g of salt and 0.5 g of white pepper and cook for 2 minutes, until the sauce is creamy. Turn off the heat. 6. Sprinkle with fresh basil and grated Parmesan before serving.