Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma
Chef Masaharu Morimoto of Morimoto, NY
Adapted by
January 2007

Yield: 4 Servings


    Chocolate Pasta:
  • 1 pound all-purpose flour
  • 4 eggs
  • ½ cup cocoa powder
  • 1 Tablespoon olive oil

    Parmesan Pasta Sauce:
  • 2 cups cream
  • 4 egg yolks
  • ½ cup sugar
  • ½ cup Parmigiano Reggiano

    Chocolate Covered Bread Stick:
  • 1 pound cake flour
  • ½ pound butter
  • ¼ cup water
  • 2 Tablespoons salt
  • 2 Tablespoons sugar
  • 2 egg yolks
  • 4 thinslices Prosciutto di Parma
  • 1 cup Valrhona chocolate, melted

For the Chocolate Pasta:
Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.

For the Parmesan Pasta Sauce:
In a medium sauce pot scald the cream. In a separate bowl, whisk together egg yolks, Parigiano Reggiano, and sugar. Temper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling.

For the Chocolate Covered Bread Stick:
Preheat oven to 350°F. Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix until just combined. Let the dough rest for fifteen minutes then roll out to ½ inch thick. Cut into ¼ inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto and dip in chocolate. Allow to set.

To Finish:
Toss the hot pasta in the sauce and serve with a breadstick.

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