Carbonara, Allegro

This is the right time of the year for carbonara, the egg and bacon pasta dish that sticks to your ribs. Allegro’s is made with pancetta cured in house by the restaurant’s chef, also a charcuterie aficionado. The porky chunks are tossed with ribbons of scialatelli pasta and a creamy, eggy Parmesan sauce.

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Milk in the Raw

Milk in the Raw

Three years ago, Brett Ottolenghi got his daily fix through an underground operation. His personal hookup would drive across the Nevada-Arizona stateline to procure the contraband. In this case the white stuff is milk. Straight from a dairy. Milk that hasn’t been pasteurized or homogenized. Ottolenghi used raw milk every day in his breakfast smoothie, at least until the woman who’d made the regular milk runs for a handful of Las Vegans moved away.

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