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Serves 4 People

Cooking Time: 15 Minutes


For the Sliced Potato Spaghetti:

  • 400gr Potato Spaghetti
  • Brine for cooking the spaghetti (weight ratio on cooking 1:1)
  • 1l water
  • 5g salt

For the Roast Cheek:

  • 30g raw cheek

For Eggnog:

  • 200g water
  • 50/60g yolk
  • Extra-virgin oil
  • 2g salt
  • Pepper
  • 1 nitrogen cartridge for 500g siphon
  • 2 cartridges for the one-liter siphon 

For the Garnish:

  • 40g fresh chives
  • 50g 24 month seasoned Tuscan Pecorino cheese


For the Sliced Treated Potato Spaghetti:

  1. Cook the spaghetti in the brine, in steam oven for 30 minutes.
  2. Drain the potato spaghetti of the brine mixture and then regenerate the potato spaghetti in a pan with a little oil and butter.

For the Roasted Cheek:

  1. Blanch the cheek in water for a minute, cool and then store until use.
  2. When ready to serve, heat the mixture in a pan and use.

For Eggnog:

  1. Mix together all the ingredients and bring them to pasteurization, place the mixture in a siphon and maintain at a temperature not over 50°C.
  2. When ready to serve, complete the dish in front of the guest.

For the Garnish:

  1. Cook the chives at 52°C for 1/2 hour, then place in a Thermomix and grind them. Serve on the spaghetti.


  1. Place the potato spaghetti on the dish, add the pork cheek, the grated Pecorino cheese, the pulverized chives and finally garnish with the eggnog.

Mise en place: spout plate, fork, spoon.


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