Bucatini ala Enzo
This is my attempt to recreate one of the signature recipes from the best fine-dining Italian restaurant in the Orlando area, Enzo´s on the Lake. The original recipe was created by chef-owner Enzo Perlini and takes about 10 minutes to prepare. Note that you should not add any salt until the dish is finished and ready to serve. The meat and cheeses in this dish will provide more than enough salt for most peoples taste. Please make sure you visit Enzo´s on the Lake to check out the original.
Ingredients
- 1/2 lb bacon chopped
- 6 oz prosciutto, sliced thin and diced
- 1/4 cup fresh sweet peas
- 1/2 cup sliced fresh mushrooms
- 8 ozs grated mixed Parmesan and Romano cheese
- 2 tbsps olive oil
- 2 large pinches black pepper
- 2 tablespoons of salt (for the pasta water)
- 1 lb bucatini pasta, cooked al Dente
Instructions
Prepare all ingredients for the dish in advance. This dish requires finishing the pasta in the pan after the meat and vegetables are cooked as directed. Note that you should start preparing the sauce about 5 minutes before the pasta is ready to be added to the pan.
Cook pasta al dente (firm bite) in salted water, then drain and set aside. Note that the pasta will continue to slightly "cook" after it´s drained and you will finish cooking it in the pan with the sauce.
In a preheated pan on high heat, add 1 tablespoon of olive oil and sauté the bacon until it begins to crisp. Add prosciutto and black pepper and cook for about 1 minute.
Add mushrooms and peas and continue sautéing and stirring for about 2 minutes. Vegetables should be slightly cooked yet firm to the bite.
Add cooked, drained pasta and lightly toss with sauce.
Add cheeses and lightly toss again.
Serve immediately.
