Nancy Oakes, of Boulevard Restaurant in San Francisco, created this recipe for a group of observers and happy eaters when she visited Hawaii – replacing the pasta with hearts of palm in this carbonara dish.
Hearts of Palm Carbonara
- 1.2 pound sliced pancetta
- 1.2 cup dices onion
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 cups slices hearts of palm (using base only and removing exterior
- 1 tablespoon chopped Italian parsley
- 2 teaspoons fresh thyme
- Kosher salt and pepper
- Grated parmesan to taste
- 4 poached eggs
Saute pancetta until fat is rendered slightly and meat is lightly colored. Add onions and saute until translucent. Add wine and reduce to almost dry, stirring occasionally, then add cream and reduce by half.
Add hears of palm, toss, and heat. Add parsley, thyme, salt and pepper. Remove from heat and add Parmesan. Divide into 4 warmed bowls and serve immediately topped with poached egg and more cheese and parsley.
Potpourri with Rosemarie 