DESIGN + FOODTALKS⁠ with Marco Franceschini & Tommaso Reschiglian/ @kudadesign.it

Website: www.kudadesign.it
.
Kuda is the brainchild of Tommaso and Marco, two young entrepreneurs eager to create furniture that stand out on the design scene. Starting from the previous tradition of Tommaso’s family in the furniture design world, the two former high school mates decided to launch this ambitious project together, combining in an unusual way a path in corporate law and one in industrial design.⁠
.⁠
The constant dedication to the creation of unique pieces and prestigious interior proposals led the duo to develop Kuda. Their furnishings aim to enhance solid woods, from sophisticated and unusual tropical woods to more traditional local precious woods, which are modelled in solid and material shapes, with constant attention to production and material sustainability. All Kuda products are in fact the result of mainly manual processing, making every detail testimony of the company’s artisan heart. ⁠
⁠.
Here is what they prepared for you:
.
Pasta alla Carbonara
.
Ingredients:
.
– 200gr of pork jowl
– 8 egg yolks
– 200 gr of pecorino cheese
– 400gr of mezze penne
– Salt and black pepper to taste
.
Preparation:
.
Heat pasta water putting a large pot of salted water on to boil. While the water is coming to a boil, heat the pork jowl (do not use bacon!) and cook it slowly until it becomes crispy and it releases its fat on the pan.
.
Beat the egg yolks on a large bowl, add bit by bit the grated pecorino cheese and mix it until it becomes a smooth cream. Add black pepper and a little salt.
Once the water has reached a rolling boil, add the pasta and cook it, uncovered.
Pour on the cream some cooking water and two spoons of pork fat to make it more creamy.
.
When the pasta is al dente, drain it and move it on a new bowl. Toss it with the pork jowl and then gently add the cream. Toss quickly to combine once more.
If you’d like, you could add some more grated pecorino cheese and pepper.