Ed Catalane, who works as the head chef at the Windsor of Lakewood Ranch, grew up in an Italian household with seven siblings. This carbonara dish is one his mother used frequently.
“It was always a busy Italian lifestyle in our house,” he says. “This was an easy dish. It went together fast.”
Chef tips: “Buy the most expensive cheese you can afford,” he says. “That really makes the difference.”
• 16 ounces heavy cream
• 1.5 ounces butter
• 2 ounces onion, diced small
• 2 Tablespoons garlic, chopped finely
• 2.5 ounces parmesan cheese, shredded
• 2 ounces ham, diced
• 2 ounces peas
• 2 ounces fresh tomato, diced
• 1 pound tortellini, cooked
• Cooked pancetta or bacon, for garnish
1. Sauté onions in butter until tender.
2. Add peas, tomatoes and garlic. Cook five minutes.
3. Add cream and heat on medium low until simmer begins.
4. Stir in parmesan cheese, until melted.
5. Thicken sauce slightly with cornstarch that has been dissolved in cold milk.
6. Serve over pasta.