"How do you make carbonara"
I’m sure you expected any answer except using persimmon as a main ingredient. An old friend recently told me about this uniquely original recipe. The traditional pasta purists do not approve. But we call it carbonara because both the ingredients (besides the egg) and the preparation for the dish are just like the famous Roman pasta we all know and love. You have to admit, though, it’s a first course that’s truly particular -- pasta and persimmon is a first!
Persimmon instead of egg
How does that sound? We tried it and we’re convinced! In this variation of the traditional carbonara, persimmon is used as a substitute for eggs. By blending the persimmon, the fruit reaches a creamy consistency that you can mix into the pasta. The flavor of the persimmon contrasts with the rich, savory taste of guanciale and pecorino — accompanying it with a certain sweetness at the same time.
Persimmon Carbonara Recipe
Ingredients:
One persimmon per 4 oz. pasta, Spaghetti, Guanciale, Pecorino , Pepper
Method:
Boil water for the pasta. Remove the skin of the persimmon, removing any seeds and blending the pulp until you reach a creamy, well-blended consistency. Cut guanciale into cubes and brown in a large saucepan until crispy. Once water reaches a boil, add salt and pasta. Once pasta is cooked properly al dente, drain and return pasta to saucepan with guanciale and add persimmon. Sprinkle with pecorino and a pinch of pepper.