The Meal:
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At the Table BYOB Chef/Owner Alex Hardy's recipe for Fettuccini Carbonara
Fettuccini Carbonara (serves 2)
Ingredients:
1/2 lb Fettuccine pasta (Chef Tip: Use fresh pasta for much faster cooking prep time)
2 tbl Chili butter (see recipe below) (Chef Tip: You can pre-make & store chili butter)
3 ladles Carbonara sauce (see recipe below)
3 tbl Bacon, cooked and chopped (Chef Tip: pre-cook & store bacon)
6 Shrimp (raw)
1/3 cup Lump crabmeat
3 tbl Chives minced
1/4 cup Gruyere, freshly grated
1 Egg, sous vide (145 degrees for 1 hour, ice and then hold at 115 degrees for serving)
(Chef Tip: You can use a poached egg instead)
Method:
Cook pasta, 4 minutes in water
(Chef tip: multi-task and make the rest of the dish while the pasta is cooking)
In large skillet, sauté shrimp in chili butter
Add carbonara sauce
Add cheese
Add crab
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Add chives
Toss with pasta
Plate and put egg in middle
Garnish with freshly grated cheese & chopped chives
Chili Butter
Ingredients:
2 pound unsalted butter, softened
3 large cloves of garlic, peeled
1 tbl kosher salt
cup red chili pepper flakes
Method:
Blend butter with garlic, salt & red chili pepper flakes
Transfer to container
(Chef Tip: This keeps for 1 month in fridge)
Carbonara Sauce
Ingredients:
3 tbl butter
2 large shallots (minced)
4 garlic cloves (minced)
cup white wine
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2 tbsp lobster base (available at seafood markets)
1 quart heavy whipping cream
Method:
In pot, sauté shallots over medium heat in butter and garlic for 2 minutes
Add white wine
Add lobster base
Add heavy cream and simmer on low heat for 15 minutes
Transfer to container and chill
(Chef Tip: Pre-make your carbonara sauce; it keeps for up to 1 week in fridge)
The Deal:
Mention you saw the 6 Minute Meal and a Deal feature on 6abc and they'll give you $6 off your check at At The Table BYOB through Sunday, June 3rd.
At The Table BYOB
11 Louella Ct
Wayne, PA 19087
(610) 964-9700
http://atthetablebyob.com/
https://www.facebook.com/AtthetableBYOB/
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