Author of “The Flavor Matrix” and two-time winner of the hit show “Chopped,” James Briscione is a chef with a million scientifically-proven tricks up his sleeve. Briscione’s accolades also include a stint as the sous chef at world-famous Daniel in New York City along with a decade run as the culinary director for the Institute of Culinary Education in New York.
Today, the chef presides over his own Italian restaurant, Angelena’s in Pensacola, Florida where he takes his one-of-a-kind flavor combinations around the entire country of Italy. One of the best treats on the menu is his Crawfish and Asparagus Carbonara, which utilizes local ingredients from the Gulf Coast and a little bit of science to blend beautifully into this classic Roman dish. Now, follow the chef's directions:
Crawfish and Asparagus Carbonara by chef James Briscione
Serves 4
Ingredients:
Kosher salt and freshly ground black pepper
1 cup finely grated pecorino Romano, plus more for serving
6 large egg yolks
1 pound jumbo asparagus
1 lb spaghetti alla chitarra
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 clove garlic, minced
8 oz cooked crawfish tails
Method:
Bring a large pot of salted water to a boil.
Combine the pecorino, egg yolks, 1/2 teaspoon salt, and black pepper in a medium bowl. Mix well until a thick paste forms. Set aside while the pasta cooks.
Snap off the woody ends of the asparagus stalks. Using a vegetable peeler, press firmly and peel down the length of stalk working from the snapped ends towards the tip. Shave the asparagus into ribbons. Set aside.
Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Remove the crisped bacon pieces from the pan, leaving the fat behind. Turn the heat off and add the garlic to the pan. Allow the garlic to cook, stirring constantly until it stops sizzling.
Cook the spaghetti until al dente, about 3 minutes for fresh, 7 minutes for dried. Transfer the cooked pasta and ½ cup of the pasta water to the pan and turn the heat back to medium-high.
Transfer another ½ cup of pasta water to the bowl with the egg yolk mixture. When the pasta begins to boil in the skillet, add the crawfish, shaved asparagus and egg yolk mixture. Toss well and cook, stirring constantly until the yolk begins to thicken. Remove from the heat and continue stirring 30 seconds to prevent curdling. Season to taste with salt and pepper. Divide among bowls and top with more pecorino if desired.
Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.