List of Ingredients
- 2 C. of milk
- 1 C. of cream
- 1 1/3 C. of Italian 00 flour
- 5 OZ. of sliced pancetta (or bacon)
- 1/2 C. of butter
- 1/2 C. of sugar
- 2 OZ. of pistachio flour (or finely ground pistachios)
- 1/3 OZ. of gelatin sheets
- 8 of egg yolks
- 1 of egg white
- Salt
- Pepper
Method
Mix 1 cup of flour with the pistachio flour.
Prepare the cake batter: mix 4 egg yolks with the sugar and 1 teaspoon of salt. Whisk it in a bain-marie until it reaches 100°F. Remove from heat and continue to whisk until you get a frothy mixture. Then add in the flour mixture and the melted butter.
Place the cake batter in a cake pan covered with buttered parchment paper. Bake at 325°F for 13-14 minutes. Remove from oven and let cool on a cooling rack.
Soak the gelatin sheets in water to rehydrate, then squeeze them out. Mix 4 egg yolks with 1/3 cup of flour, 1 teaspoon of salt, and 1 egg white; then combine with hot milk and cook over low heat, stirring continuously with a whisk until you obtain a thick cream. Add the gelatin and let cool.
Add in the cream and some pepper, gently stirring this “carbonara” cream.
Cover a cake mold (approx. 6 inches) with cellophane. Cut the cake into 2 pieces the same size as the cake mold. Place one layer of cake at the bottom and cover it with half the pancetta, then the carbonara cream, and then top with the other cake layer. Freeze for 1 1/2 hours.
Broil the remaining pieces of pancetta at 400°F for 5 minutes. Remove the cake from the mold, cut into 8 slices, and serve with the crispy pancetta.
Garnish with ground pistachios to taste.