Pezzi, Carbonara, Poached Egg, House Cured Pancetta

Pezzi Carbonara

Pair With

Nº 19



rich, creamy 


15 minutes 


1 Lb. Pezzi pasta 

8 ea. egg yolks 

1 cup cream 

1 ½ cup pancetta (diced)

4 oz. butter 

1 cup chicken stock 

1 Tbsp. garlic (minced) 

4 whole eggs 

4 cups water 

1 Tbsp. white vinegar 

freshly cracked black pepper 



For the Carbonara Sauce: cook pasta to manufactures specifications. Meanwhile sauté the minced garlic & pancetta with butter add chicken stock & reduce by half, add a lot, or desired amount of freshly cracked black pepper. While sauce is cooking mix together egg yolk & cream to create a liaison. Once pasta is done, add it to the sauce and immediately add liaison with a healthy hand of grated parmesan cheese. The sauce will almost immediately thicken, stir pasta constantly till the sauce is thick and coats the pasta, set aside.

For the Poach Eggs: heat up water & vinegar until simmering & turn down heat so liquid is right below simmering stage. Stir water in a clockwise direction Crack each egg individually into poaching liquid & cook until whites have created a shell around the yolk.

To plate: serving of pasta, topped with poached egg and finish with cracked pepper & grated parmesan.