- Place pasta in salted boiling water and cook for four minutes.
- While pasta is cooking, in a thick bottom sauté pan, over medium high heat, place the bacon lardons and render until just crispy.
- Drain off ½ the rendered fat, and away from the flame, add chicken stock and allow to create a suspension.
- Add parmesan cream and black pepper and reduce slightly.
- Remove pasta from the boiling water and add to sauce pan, cooking pasta in the sauce briefly.
- Spin pasta and place in a serving bowl, top with egg yolk and grated parmesan.
2 lb flour
24 ea. egg yolks
4 ea. egg whole
2 tbsps olive oil
4 tbsps milk
- Place flour in center of mixing bowl with paddle.
- Whisk egg yolks, whole eggs, oil, and milk.
- Turn mixer on speed #1 and slowly pour egg mixture into center of flour, slowly, until dough comes together.
- Remove dough from machine and knead by hand for approximately 10 minutes until dough is smooth and elastic.
- Divide dough into quarters and wrap in plastic. Let dough rest for one half hour.
- Begin by rolling dough through the #10 setting of the pasta machine. Repeat two to three times to even out the dough.
- Fold in half and make a quarter turn, rolling through #10. Repeat process 5 times. Roll dough down to #5 and fold in thirds.
- Begin at #10 again rolling through each number twice until you reach between 0 and 1, then roll only once.
- Place dough sheet on semolina and cut into desired shapes.
3 qt heavy cream
2 ½ cups grated parmesan cheese
nutmeg to taste
salt and pepper
- Scald the cream and season with nutmeg salt and pepper
- In three equal batches puree 1/3 of the cream with 1/3 of parmesan cheese
- Adjust seasoning
- Ice and reserve for service
2 lb Mangalitsa pork belly
4 lb kosher salt
¼ lb Sel Rose (himalayan pink salt)
- Dry and trim pork belly.
- Prepare a sheet pan with clean roasting rack wrapped with cheese cloth.
- Season pork belly with Sel Rose.
- Lay ½ the kosher salt on the prepared pan.
- Lay pork belly on the salt layer and cover with remaining salt.
- Cure pork belly for two weeks, turning every 4 days.
- Rinse belly from cure after allotted time.
- Dry belly for two days in a cool place.
- Once dry, smoke belly with applewood chips @ 175 degree f.
- Cool and allow to cure for an additional two days.
Download a printable PDF of this recipe.
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