Dump the Pasta and Go Green With This Pea Carbonara

At Chicago’s Ella Elli, Chef Dan Harris takes the flavors of one of our favorite pasta dishes and uses them in a salad, transforming carbonara into a spring-y plate of vegetables. He builds the plate with a generous schmear of black pepper mascarpone, topping it with fresh peas and radishes. A couple of pieces of shatteringly crispy prosciutto teeter on top, and grated cured egg yolk…

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