This recipe uses NW Elixirs #4 Bangkok Hott Sauce.
- 2 large carrots
- 1 large stem of broccoli
- ½ lb pancetta or bacon thinly sliced into batons, or duck confit shredded
- 1 shallot, thinly sliced
- 2 egg yolks
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott
Julienne carrots and broccoli stems, keeping in separate piles. Julienne peelers are available online.
Bring a large pot salted water to a rolling boil over high heat. Blanch the carrots and broccoli separately. Cook for 1-3 minutes so soften but still firm. Transfer to an ice water bath if not using immediately.
In a nonstick pan, sauté pancetta until crisp, add onion and cook for 2 minutes more. Add carrots and broccoli “noodles”. Cook until vegetables are soft. Remove from heat and add parmesan cheese, stir briefly, then add egg yolks and Hott sauce. Divide among 2 bowls if using as an entrée, 4 bowls if an appetizers. Grate more cheese.
Adapted from Leek Carbonara Recipe in Le Pigeon: Cooking at The Dirty Bird by Michael Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang.