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With eggs taking the spotlight on today’s trend-forward menus, chefs are looking for ways to highlight them in new, creative ways. Pasta is perhaps the greatest carrier of trends, offering up a beloved, approachable, comforting platform for innovation. Of course, eggs find a natural home in pasta carbonara, that craveable combination of cheese, guanciale and egg.
Steven M. Farley, executive chef of Artisan’s Restaurant & Brewery in Toms River, N.J, has a creative way of highlighting the egg while delivering on the promise of this famous Roman pasta dish. His Fettuccine Carbonara sees a luscious blend of cream, guanciale, Grana Padano cheese and rendered guanciale fat. But instead of blending in the egg, he sets a yolk atop the Barilla fettuccine, inviting his guests to swirl it into the warm pasta. “This dish is comfort food at its finest,” says Farley. “Simple, deeply flavored, stick-to-your-ribs kind of food—perfect for when the air gets a bit of a chill.”
This dish answers a few demands today. First, it highlights the egg, a superstar on Instagram, thanks to its golden color and “it” factor. The dish glorifies the egg while keeping it grounded. Second, this pasta dish invites interaction, which is a big draw today for many dining consumers. It invites a friendly exchange between server and guest when the server explains that final step, and it reinforces the uniqueness of a particular restaurant brand. Of course, underpinning the specialness of this dish is the featured pasta. Barilla offers affordable quality and authenticity of experience—both critical factors in on-trend menu development.
For more on-trend ideas that use pasta as the familiar anchor, go to: Barillafs.com
