Chef Big DA high-protein lunch featuring hand-cut tagliatelle, cold-smoked wagyu bresaola, and a molecular egg yolk emulsion.
Bring a large pot of heavily salted water to a rolling boil. Aim for the salinity of the Mediterranean.
Salt the water, not the pasta.
Place the sliced wagyu bresaola in a glass bowl. Use a smoking gun with oak chips to trap smoke under plastic wrap for 5 minutes to infuse the fat.
Don't over-smoke; we want nuance, not an ash tray.
Drop the fresh tagliatelle into the boiling water. Cook until just shy of al dente.
Fresh pasta cooks fast—stay alert.
In a cold copper saucier, add the olive oil and garlic. Turn the heat to medium-low to slowly emulsify the garlic flavor into the fat without browning.
If the garlic turns brown, it's bitter. Start over.
Transfer the pasta directly from the water to the saucier using tongs. Add a splash of starchy pasta water to create a high-viscosity emulsion.
The water is the secret to the shine.
Remove from heat. Rapidly stir in the grated pecorino and cracked pepper until a creamy coating forms. Fold in the smoked bresaola.
Residual heat is all you need here.
Plate the pasta in a tight nest. Gently place the raw egg yolks on top and finish with a final dusting of cheese.
The diner should break the yolk to finish the sauce.
The key to this dish is the 'cold-smoke' infusion. If you don't have a smoking gun, a very brief stay in a shut grill with a single charcoal briquette and a scrap of oak will do the trick. The viscosity of the egg yolk is your primary sauce—don't overcook it. Inspired by the logic of a classic carbonara but recalibrated for a midday protein hit.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.