CHEF: JULIAN BARSOTTI
NONNA RESTAURANT
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| Pancetta: Chef Barsotti uses house-cured pancetta for this dish. He dices the pancetta and sautés it in extra virgin olive oil, then adds a handful of diced Vidalia onion and cooks until translucent. Cheese: Barsotti tosses pecorino and Parmigiano Reggiano cheeses into the pan with the pancetta, onion, and spaghetti. Fresh cracked pepper is also added during this step. Pasta: A house-made spaghetti is boiled then added to the pan with the pancetta and onion, along with some of the cooking water. This cooks for a minute or two. Egg: Eggs from Dove Creek Farm outside of McKinney are used in this dish. The egg yolk is added in the last step and is stirred into the pasta to make a creamy sauce. photography by Kevin Hunter Marple |
