LT Steak & Seafood’s Casarecce Carbonara

The casual elegance at LT Steak & Seafood, The Betsy-South Beach’s signature restaurant, is as understated as its menu, where the philosophy of “less is more” reigns. This is precisely why the casarecce carbonara is one of Executive Chef Andrew Zarzosa’s favorites. “This pasta is great to make at home because it’s super-easy, but will make you look like a pro,” he says. “Plus, it was my absolute favorite dish as a child; of course, this version has a grown-up spin with the addition of truffle and poached egg.” 1440 Ocean Drive, Miami Beach; 305.673.0044; thebetsyhotel.com

RECIPE
Serves 4 

Ingredients:
2 pounds fresh casarecce pasta (or any short pasta)
7 Lake Meadow Naturals farm eggs
1 pound Lake Meadow Naturals farm bacon, sliced.
6 oz grated pecorino cheese
4 oz grated Parmigiano-Reggiano 
1 pint button mushrooms, diced
1 oz fresh black truffle (or substitute with truffle oil)
1 shallot, minced 
1 clove garlic, minced
1 cup kosher salt, plus extra for seasoning
¼ cup extra-virgin olive oil

Method:
In a pot, bring water to a rolling boil and add 1 cup of salt. While water is coming up to a boil, in a skillet over medium-high heat, add oil. Once oil is hot, add the shallots, garlic and mushrooms. Cook until softened and well-cooked (about 8-12 minutes). Finish with grated fresh truffle and salt. Reserve. 

In a separate pot, bring about 6 quarts of water to a simmer. With a spoon, create a vortex by swirling the water and one-by-one crack 4 eggs into the water carefully, making sure not to break the yolks. Poach eggs for about 2 minutes. Remove from the water and reserve until needed.

Add bacon to the pan and slowly crisp, lowering heat if necessary. In a mixing bowl, separate the remaining egg yolk and reserve whites for another use (perhaps a nice frittata for later). Add the grated cheese to the bowl. Once Pasta is ready, carefully take a ladle of the boiling pasta water and add it to the mixing bowl with eggs and cheese. Carefully mix the water, eggs and cheese until it all comes together. Strain the pasta and add it to the pan of bacon. Then turn the heat off and add the egg mixture to the pan. Quickly and carefully mix so that the pasta and sauce come together. If needed, add more pasta water to thin out. 

Plate the pasta, top with the poached egg and drizzle the truffle-mushroom condiment around the plate.