One of my favorite dishes – period. Spaghetti alla Carbonara (the wife of the charcoal burner) has most of the important ingredients/allergens: Pasta, egg, cheese, bacon – and it’s prepared in minutes!
While you cook your pasta (spaghetti or maybe linguine) al dente, put a little olive oil in a pan and cook bacon, 2 minced cloves of garlic, and a little chili flakes over medium heat. Mix 2 eggs with a tbsp of milk and 2 tbsp of the pasta water, salt and pepper. When you tasted the pasta for doneness drain it, but leave a little water in the pot. Add the contents of the pan as well as the egg mixture into the pasta and add your parmesan. Mix well and add parsley, salt, and pepper to taste. Buon appetito!
Coming into work into the morning, I smelled something delicious. I went around the corner and looked at this beauty, at 9 AM.
I sometimes take interview candidates to Trattoria Cuoco. The food is pretty good, but their grilling always looks and smells phenomenal – even early in the morning. Sometimes they do this rotisserie style, sometimes they break out their Big Green Egg, which causes even more serious envy ;)
We went to Osteria Rigoletto on a Friday for lunch with a group of 15. We came unannounced, because Lunchbox Lab had lost our reservation and there were only 4 other guests, so they were able to seat us right away.
I ordered the Minestrone, which was way too hot: At least 80F, so I burned my mouth and had to wait 10 min before I could start eating it, but it tasted pretty good. The vegetable soup didn’t have pasta, which I usually like, but a good helping of parmesan.
One thing that I found pretty weird, when I asked them for a to-go-container for the rest of my soup, this is how they packaged it…
…soup in tinfoil?!?
I also ordered the cappellini con calamari e pomodori for $10 from the lunch menu. The pasta was al dente and had plenty of sea food in it. Could have used a little salt and pepper, but there wasn’t any on the table and I never saw our server until I was done.
For the large group we were, service was ok and nobody had to wait for too long. Gratuity was included in the bill. I really liked the industrial design of the place and will likely come back. Sometimes it is hard to find a lunch place in SLU that isn’t super crowded yet. The owner also has the Bakery La Toscanella on Westlake.
Tiramisu from Italy!
My version isn’t the original recipe, but I claim that it tastes as good! And especially, if you’re in the US, you might not want raw eggs right now…
- 1 lb Mascarpone
- 13 tbsp Eggnog with Alkohol
- 3 tbsp Powdered sugar
- 1 lb Ladyfingers
- 2 cups cold Espresso
- 1 tbsp Cocoa powder
Mix macarpone, eggnog and powdered sugar. Dip ladyfingers one by one into cold espresso and layer them into a nice container. Top with the mascarpone mixture and repeat 2-3 times, finishing with mascarpone.
Refrigerate at least 1 hour. Top with cocoa powder just before serving.