Pan Seared Ribeye with "American" Penne Carbonara - Dallas News |

Pan Seared Ribeye with "American" Penne Carbonara

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Traditionally in Italy, "Carbonara" is made with eggs, Parmigiano, pancetta and black pepper. Many Italian-American restaurants have decided to add cream, to great result I may add…this is what our Father's Day special is at Ferrari's and I gotta tell you, it never disappoints, enjoy!

Pan Seared Ribeye
2-16 oz. bone in ribeyes
E.V. Olive Oil
1 rosemary sprig
Kosher salt and cracked pepper to taste

Penne Carbonara
¼ cup bacon, in large dice
1 ½ cups heavy cream
½ cup grated Parmigiano Reggiano
Pinch of fresh nutmeg
2 ½ cups penne pasta
Kosher salt and cracked black pepper to taste

For the steak: Bring the ribeye to room temperature and season aggressively with kosher salt and cracked black pepper. Bring a large cast iron pan to high heat, add some E.V. olive oil and cook the steak on each side for 4 minutes for a nice mid-rare (6 min for medium etc). Take the steak off the heat and place on top of the rosemary sprig, covered, to rest.

Meanwhile, have a pot of boiling salted water ready. In a medium sauce pan under medium heat, add the bacon and cook until the fat has rendered and the bacon is crispy. Add the heavy cream and nutmeg and reduce for 3-4 minutes or until the cream has thickened, then reserve.

While the bacon is cooking, drop the penne pasta in boiling water for 8-9 minutes (until "al dente" or there is a slight "bite"), drain the pasta and add to the heavy cream. Cook for an additional minute, toss with the Parmigiano and finish with cracked black pepper and kosher salt to taste. (You may need to add some pasta water if the sauce is too thick).

Slice the steak and serve with a good drizzle of E.V. olive oil, the rosemary and penne carbonara…then give us a ring, we try to never miss one of these!

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