Lunchbreak: Pasta alla Carbonara and details on Chicago Gourmet’s Italian Feast

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Chef Tony Priolo

Piccolo Sogno

464 N. Halsted St., Chicago, IL 60642

https://www.piccolosognorestaurant.com/

Event:

Bon Appétit presents Chicago Gourmet, September 24-29, 2019

Take the Gun, Leave the Cannoli”: The Italian Feast

  • Date: Wednesday, September 25, 2019
  • Time: 7-10 p.m.
  • Location: Odyssey Chicago River (455 N. Cityfront Plaza Dr., Chicago)

http://www.chicagogourmet.org

Recipe:

Pasta alla Carbonara (Serving size: 2)

Ingredients:

  • 6 oz (3/4 cup)  Pancetta, diced
  • 2 T          Extra Virgin olive oil
  • 3 T          Reggiano Parmigano, grated
  • 4 each   Egg yolks
  • 4 T          Chicken broth or pasta water
  • Sea Salt
  • Black pepper
  • 8 oz (1 cup) Fresh pasta, cooked al dente

Instructions:

  • In a warm large sauté pan, add the olive oil.
  • When oil is hot, add the diced pancetta and cook, stirring until the pancetta is lightly browned.
  • Drain off most of the fat that has rendered off the pancetta and add the pasta water or chicken broth.
  • Season the sauce with black pepper and sea salt.
  • Once the sauce has been seasoned, shut off the fire and add half of the egg yolks and stir until sauce is smooth.
  • Add the hot cooked pasta, parmesan cheese and toss together.
  • Adjust the seasoning to taste and serve.
  • Garnish the pasta with remaining egg yolks and serve immediately.

Note: traditionally this sauce is served with spaghetti but you can use any desired shape you like.

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