Squid Ink Pasta Carbonara at Valentino

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.

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Punch in

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By Xania V. Woodman

Whether you’re running, walking, wogging or just watching the GlowRun, 6-10 p.m. Oct. 7 in the Fremont East entertainment district, you can still taste victory during the BaCardio Bar Crawl. BaCardio Glow Punch—a blend of Bacardi DragonBerry, Bacardi WolfBerry and Bacardi Black Razz, pineapple juice, sweet and sour mix and Midori—is $4 per cup at El Cortez, Insert Coin(s), Beauty Bar, Vanguard, Le Thai and Downtown Cocktail Room from 7 p.m.-midnight—or till the bowls run dry. GlowRun.com.

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