Calamari Carbonara

Finally going to make this for the bistro in Singapore next weekend.  From Jean Francois Piege's restaurant in Paris. When I first tried it, I knew I had to make it. Essentially this is a spaghetti carbonara replacing the spaghetti with strands of squid. This is four eight people, hence, one egg per person.

800 gr squid
200 gr Spanish cured pork belly with paprika (or pancetta seasoned with paprika)
8 egg yolks
1 bunch of chives
300 gr parmesan
1 tblsp EVOO
maldon sea salt
ground pepper
1 black pepper corn "reduit en mignonette"

Pork Belly Cream
60 cl single cream
2 slices of very smoked pork belly (50 gr each)
3 cloves of garlic

1. make the pork belly cream by browning the pork belly in a pot, add butter and garlic in their skins; add cream until it boils
2. let simmer until sauce thickens; pass through a sieve
3. slice the squid in 1 mm ribbons like spaghetti
4. chop the chives
5. put egg yolks in separate small glasses for easy use after
6. cut the paprika pork belly/pancetta into small cubes and saute, drain and place on paper towel
7. put squid in baking tray, season with EVOO and salt
8. put squid in the oven and grill for a few minutes
9. when finished, mix the squid, then add cream
10. season with lots of pepper, and chives
11. serve in heated bowls, first the squid, then the pork belly/pancetta
12. put an egg on top of each serving
13. ground some pepper over this, as well as some grated parmesan