Innovator: Chef Steven Farley, Artisan’s Brewery & Italian Grill, Toms River, New JerseyInnovator: Chef Steven Farley, Artisan’s Brewery & Italian Grill, Toms River, New Jersey

According to Executive Chef Steven Farley, “This dish is comfort food at its finest.  Simple, deeply flavored ‘stick-to-your-ribs’ food, perfect for when the air gets a bit of a chill.  We render the guanciale, reserve the fat and add it to the cream as we finish the pasta in it.  We top it off with crispy guanciale, cracked pepper, grana padano and a raw egg yolk on top so the customer can break it and swirl it in the warm pasta themselves.   I am currently selling this dish for $15.95, at a very attractive 20% food cost.”

Fettucini Carbonara  

Recipe courtesy of Executive Chef Steven M Farley, Artisan’s Brewery and Italian Grill

Makes 24 servings

8  lbs.                  Barilla® fettuccine

6   qt.                   heavy cream

4 1/2  lbs.          Grana Padano cheese, grated

1/2   cup            guanciale fat, reserved from rendering

2 1/4   lbs.         guanciale, rendered until crispy, chopped

24                         egg yolks

as needed          pepper, cracked

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Bring 1 cup cream and 1 tsp. guanciale fat to a simmer and stir in 2 oz. cheese.

Reheat 2 2/3 cups pasta in simmering water. Drain and add to the cream. Stir to heat through.

Plate the pasta and top it with 1 1/2 oz. guanciale, 1 egg yolk cracked on top, and a sprinkling of black pepper. Garnish with 1 oz. cheese.