From: Chef Kiera Moritz, Steel Magnolias, Valdosta, GA (formerly of Pacci Ristorante, Atlanta). Yield: 12 servings. 1 Tbsp. olive oil 1 cup pancetta, diced 1 bunch chopped green chard 1 Tbsp. butter as needed, salt 2 lb., 4 oz. fettuccini noodles, uncooked 12 large eggs as needed, grated Parmesan cheese for garnish to taste, cracked black pepper for garnish Saute pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan. Saute chard in butter until ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.