Fettuccine Carbonara/Ocio

(WSVN) - Pasta is a traditional Italian meal. The way one chef prepares it, may make your mouth water. Time to grab a Bite with Belkys.

The Chef: Scott Lindquist
The Restaurant: Ocio in Doral
The Dish: Fettuccine Carbonara di Ocio

2 tbs. olive oil
1 tsp. kosher salt
1 pound fettuccine pasta
1/2 cup pasta cooking water
1 cup diced Italian pancetta
1 tsp. coarsely ground fresh black pepper
1/2 cup grated Parmesan cheese
2 raw egg yolks

Method of Preparation:
– Cook fettuccine in salted water until al dente. Drain, cool and reserve saving 1/2 cup of the pasta cooking water.

– In a large skillet over medium high heat, add olive oil and pancetta. Cook until the pancetta is golden brown and fully rendered. Next, add the cracked black pepper and half of the pasta water and bring to a simmer. Add the fettuccine and parmesan and toss.

To Plate:
– Plate the pasta in bowls. Add one egg yolk on top of each pasta serving (optional) and sprinkle on a bit more parmesan and black pepper and add some fresh chopped parsley.

Serves: 2

3399 N.W. 72nd Ave., Suite 106
Miami, FL 33122

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