Wolfgang Puck's penne carbonara with crisp pancetta - FOX 32 News Chicago

Wolfgang Puck's penne carbonara with crisp pancetta

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Get this recipe from the Executive Chef of Wolfgang Puck Steak/ Wolfgang Puck Pizzeria & Cucina at MGM Grand Detroit Casino

Penne Carbonara with Crisp Pancetta


8 oz. Blanched penne pasta
2 oz. Pancetta, braised
1 Thyme sprig
1 tsp. Garlic, chopped fine
1 tsp. Shallots, minced
1 oz. Butter
2 oz. Spring peas, blanched
4 oz. Heavy cream
2 oz. Chicken stock or broth
1 oz. Parmesan Reggiano, grated
1 Egg yolk

As needed for garnish Chopped parsley


Drop blanched pasta in salted boiling water for 1 minute.
In sauté pan over medium high heat, add olive oil and caramelize pancetta until light golden brown and crisp.
Drain excess fat.
Add thyme sprig, garlic, shallots, and sweat until translucent.
Ladle 4oz. cream and 2oz. chicken stock into pan and bring to boil. Add pasta and peas, cook for one minute.
When sauce is reduced and pasta is coated, remove from heat, add egg yolk and parmesan and toss to coat.
Sauce should thicken.
Do not reheat or egg will scramble.
Finish on plate with chopped parsley, grated parmesan, and a drizzle of extra virgin olive oil.

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