“Pizza is my favorite food group and carbonara is my absolute favorite dish,” said chef Ben De Vries, referring to the classic Roman pasta dish of egg; Pecorino Romano cheese; guanciale, or jowl bacon; and black pepper. He combines the two in this $13 dish.
To make the dish, De Vries sweats onion, garlic and chile flakes in olive oil and spreads the mixture on pizza dough that he stretches to order. He sprinkles the pizzetta with pancetta, fontina cheese and Parmesan cheese, bakes it, and finishes it with a drizzle of egg yolk.
RELATED:
• ‘21’ Triple Crown
• Salmon spring roll
• More Cool Plates
Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary
0 comments
Hide comments