Open Carbonara

Peel the potatoes and cook them in lightly salted boiling water. Once they are ready, mash them in a salad bowl. Set the cooking water aside.

Peel the celeriac and cut it into 2 cm slices. Bake it at a temperature of 85° for 6 hours until it dries.

Now put the saffron in a container with water and wait for the water to color, then pour it into the salad bowl containing the potatoes with their cooking water. Add a grating of pepper and, with the help of a whisk, create a smooth and homogeneous mixture that looks like a sabajon.

Put the soy flakes in a nonstick pan with a spoon of olive oil. Toast everything on a medium heat for 5 minutes, until golden.

Cook the pasta in boiling salted water until it’s perfectly “al dente”. Drain it, pour it into the bowl with the mixture and stir.

Grate the celeriac on top and complete the dish with crispy soy flakes and grated pepper to taste.