Once again elements restaurant impresses, this time at Monday’s Taste of the Nation. (Thank you to all who came out and participated!)
What’s in that egg? It was spaghetti carbonara; a classic Italian pasta dish with a creamy sauce with bacon & sometimes peas. Chef Scott Anderson made this version with asparagus foam instead of peas though, since the local asparagus have arrived.
He used bucatini pasta cut into tiny pieces (bucatini is a long pasta with a hole in the middle), and house made bacon, and teeny croutons. So clever.
Delicious and a real show stopper!
NJ SPICE 