From: Executive chef Bernard Laskowski and sous chef Andrew Sikkelerus, Park Grill, Chicago. Yield: 2 servings. SAUCE: 1 medium Spanish onion, julienne 6 oz. applewood smoked bacon, medium dice 2 oz. chopped garlic 4 oz. white wine 6 oz. chicken stock 1 oz. chopped thyme * * * 12 oz. cooked fettuccini pasta 4 oz. grated Parmesan cheese 2 large Grade A eggs for garnish, chopped parsley for garnish, shaved Parmesan For sauce: Render bacon until crisp and add the onions. Sweat the onions with ...
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.