Chef Luciano Pellegrini makes this amazingly rich off-menu dish from scratch, using special Italian pasta flour from Pasini with 10 eggs per kilo of flour and three tablespoons of squid ink. The ink, he says, adds “mild flavor and the richness of the sea.” He then rolls it out, cuts it into thin squares and tosses it with house-cured guanciale (hog jowl) and lobster meat. A sprig of thyme is added, followed by the chef’s carbonara mix (egg yolk, half-and-half and shallots), drizzling it all with extra virgin olive oil before serving. You’ll skip dessert.
A Peek at Life Is Beautiful 2017
Get to know the Life Is Beautiful acts. Learn about Downtown's new kaleidoscopic murals. Find tips on how to navigate schedule conflicts. And see what's on the mouthwatering menu. Here is Vegas Seven's guide to tasting, seeing and hearing all the festival has to offer, from the first afternoon set to the final headliner.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products