Honeynut Squash Carbonara
I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Deviled Eggs (Park Tavern Style)
Deviled eggs are a contentious dish but if it’s late spring in the South, you’re bound to find them on many buffet spreads. In my family, Easter, Mother’s Day, and summer bridal showers were not complete without a spread of deviled eggs.
Sweet Potato Gnocchi with Gorgonzola Cream Sauce
I never thought I could make the perfect pasta dish but I think I may have done it. The sweet potato gnocchi is the perfect compliment to the rich, tangy Gorgonzola sauce. Move over, “Marry Me Chicken”.
Creamy Caramelized Shallot Pasta
Caramelize a ton of shallots with butter and cream to make a sauce for the gods. Toss with your favorite pasta of choice for an allium extravaganza.
Smoked Potato Cream Pasta with Caviar
For a special occasion, this pasta features a beautifully cold-smoked potato cream sauce that is elevated by the salinity of the caviar. This recipe comes from the mind of the brilliant chef de cuisine of Octavia, Nico Pena.