Open Carbonara

Here are six easy steps to cook a delicious and alternative carbonara pasta:

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 mm cubes . Bake it in oven at 120°C for 20 minutes until dried and slightly toasted.

Now put the saffron in a container with 100 ml of water and whisk. Pour it into the salad bowl containing the potatoes, add a little of cooking water and a grating of pepper, then blend in a food processor until the mixture turns smooth and homogeneous, adjusting with some additional water if needed.

Toast the crispy soybeans flakes in a nonstick pan with a spoon of olive oil on medium heat for 5 minutes, until golden. In the meantime, blend the celeriac cubes in a food processor in order to get them crumbled.

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

Plate the pasta on a dish, pour over the crispy soybeans flakes, the celeriac crumbs and grated pepper to taste.