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Brevity is the soul of wit. Just because a dish is “gourmet”, doesn’t necessitate a complex list of ingredients and cooked utilizing techniques known to only the upper-echelon of the culinary elite.
A dish can be gourmet solely through the medium of what ingredients are being used. Bone marrow is a seldom discussed ingredient usually reserved for restaurants with dress codes and sommeliers despite its plethora of nutrients and hearty flavor.
This recipe aims to find a balance between the warm embrace of the bone marrow, the sharp bite of a quality cheese, and the unique umami of the XO sauce through the medium of an Asian-Inspired carbonara.
Finely slice scallion greens lengthwise and place in a container of ice water until thoroughly curled. Remove and lightly dap with paper towel until dry.
On a wire rack, roast the beef bones at 450F for a minimum of 20 minutes. Ensure that there is a tray underneath to catch the drippings as this is the key part of the dish. Once rendered, remove the bones and tray of drippings and place them aside.
As the bones are roasting, fill a medium saucepan with water and salt generously (the salinity of the water should be like that of the ocean) and bring to a boil. Cook 4 oz of linguine pasta to al dente (roughly 8 minutes). Transfer the drippings, marrow, and S1 XO to a sauté pan under high heat and bring up until the fat begins to move. Incorporate a small amount of pasta water in order to bring the ingredients together. Add in the Grana Padano and linguine and begin to work quickly in order to properly establish an emulsion. Once the noodles and sauce have a uniform creamy texture remove from heat, scraping any excess marrow from the bones into the pan.
stand the bones up so that the outside of the bone is on the plate and the interior where the marrow was is face up. Gently wrap the pasta around a pair of tongs and lay an even portion across each bone. Finish with the curly scallion greens in the middle of the dish and alternating red and black tobiko on opposite sides of the scallion.
