Spaghetti Nadia - San Marzano tomatoes, basil, Parmigiano-Reggiano $20
Semolina spaghetti cooked in the style of Nadia Santini, who runs a 3 Star Michelin restaurant called "Dal Pescatore", in Lombardia. The tomato sauce is made simply from EVOO, one garlic clove and her homegrown tomatoes.
The pasta was cooked in salt water for about 2 minutes and then thrown into the sauce to cook completely.
Our spaghetti will follow this process. The Spaghetti will be finished in the sauce and then topped with Parmigiano-Reggiano, basil and Primolio olive oil.
The sauce is made from whole peeled San Marzano tomatoes, shaved garlic, basil, olive oil, stock, white wine, boiling water from the pasta and hand-crushed tomatoes, and blended for about 18 minutes until it’s completely smooth.
Notes: No butter in the sauce — only olive oil, as customary in Southern Italy.
Bombolotti Carbonara - ridged tube pasta, guanciale, natural egg, cracked black pepper, pecorino Romano $25
Bombolotti are similar to rigatoni.
For the sauce, we first saute the guanciale and we add the egg yolks, which have been whisked in a bowl with pasta water slowly poured over it, to emulsify it. Then we whip in Pecorino Romano, Parmigiano Reggiano and pepper.
We then garnish with Parmigiano Reggiano and black pepper.