Chef Carla Pellegrino was born in Rio de Janeiro to a Portuguese father and a second-generation Italian mother. As early as age 10, Carla was cooking daily for her family and helping run her mother’s catering business. Carla moved to Liguria, Italy, at 17, where she owned and ran a fish store, and conducted cooking demonstrations three times a week. A graduate of the French Culinary Institute and cookbook contributor, Carla has appeared on The Isaac Mizrahi Show and The Food Network.
The Cuisineist has had the pleasure of dining and meeting Chef Carla Pellegrino on several occasions and her dishes and dynamic personality keep us coming back for more. Carla has graciously shared one of her wonderful dishes for all us to enjoy .
PENNE WITH CAVOLLINI E PANCETTA
by Chef Carla Pellegrino
Penne pasta in Brussels sprouts and Bacon sauce – serve 4 pp
Brussels sprouts (quartered) 2lb
Slab of bacon (cut off the rime and dice) 1lb
Extra virgin olive oil .5 cup
Tomato paste tea spoon
Vegetable oil table spoon
Kosher or sea coarse salt to taste
Ground white pepper to taste
Penne rigate Dececco 1lb
fill a sauce pan with 3.5 quarters of water, add kosher salt, put it over a hi-medium flame to bring it to a boil. Cut out the Brussels sprouts roots, quarter them and washer in cold water – set it aside
Cut off the bacon rime and dice it in about 1cm cubic –
Set a sauté pan over a medium-hi flame, let it heat for about 2 minutes add the vegetable oil, after another 30 sec add the bacon, give a quick mix and lower the flame a bit
Let the bacon render it’s fat first and then turn the flame up to give the bacon some color, once it gets to a golden color, drain and discard the fat; add the extra virgin olive oil and the tomato paste – lower the flame and let it cook for about 2-3 minutes
Go back to the pasta water, once it gets to a roiling boiling point, add the Brussels sprouts and the pasta at the same time, let it cook for about 12 minutes –
After 8 minutes cooking, bring your bacon back over flame to reheat it
Strain the pasta and the Brussels together in a colander let about half cup of the cooking liquid aside , once dry pour it into the sauté pan, mix it well, add the remaining cooking liquid in the pan, cook it for another 2 minutes and serve hot
This dish is light , healthy and of course delicious. Our Thanks to Chef Carla Pellegrino for sharing.