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After travelling the world to train in Italian, French and Japanese cuisine, Chef Jay Scaife has returned to Toronto and opened Café Bar Pasta. He joined us on Morning Live with some exciting recipes.
Bucatini alla Gricia
Ingredients to make 2 servings:
- 1 lb Bucatini Pasta
- 3 tablespoons Grated Pecorino Romano
- 1 tablespoon chopped Italian parsley
- 1 teaspoon ground black pepper
- 1 tablespoon fine quality extra virgin olive oil
- ¼ cup guanciale cut into small lardons
- touch of pasta water
- salt to taste
Method:
Bring a large pot of salted water to a boil. Add Bucatini and stir well to keep from sticking together. Cook till Dente. About 3-4 minutes if using fresh, 7-8 minutes if dry. While pasta is cooking, place guanciale in a skillet over medium heat and crisp up edges slightly. Once crisp place in a wooden bowl, along with the Pecorino, Parsly, Black pepper and olive oil. Drain the pasta water and reserve about 1 tablespoon water. Add cooked pasta and water to wooden bowl. Toss gently making sure to blend all ingredients. The cheese should be 80% melted and still have a granular look to it.
Divide into two bowls. Drizzle a little extra olive oil on top of pasta and serve.
Tagliatelle Squash & Sage “Carbonara”
Ingredients:
- 1lb tagliatelle
- 2 tablespoons Squash Puree
- 2 tablespoons Grated Pecorino Romano
2 tablespoons Grated Grana Padano - 2 egg yolks room temperature
- ¼ cup Guanciale cut into small lardons (Sub Pancetta if unavailable)
- 2 teaspoons ground black pepper
- 1 tablespoon chopped Sage
- 1 Cup diced butternut squash
- Vegetable oil
- Kosher Salt-Pinch
- Brown sugar-Pinch
Method:
Preheat oven to 375 Fahrenheit. Place squash in a bowl, drizzle lightly and sprinkle with Sugar and Salt. Toss. Place on a lined baking sheet and roast until golden brown. About 40 minutes. Be sure to stir every ten minutes to promote even browning. Remove from oven and place in a food processor. Puree until smooth. Set aside.
Bring a large pot of salted water to a boil. Add Tagliatelle and stir well to keep from sticking together. Cook until Dente. About 3-4 minutes if using fresh, 7-8 minutes if dry. While pasta is cooking, place guanciale in a skillet over medium heat and crisp up edges slightly. Once crisp place in a wooden bowl, along with the Pecorino, Grana Padano, sage, Black pepper, egg yolks and squash puree. Drain the pasta water and reserve about 1 tablespoon water. Add cooked pasta and water to wooden bowl.
Stir well to ensure even distribution of ingredients. Pasta should have a nice creamy look to it. Divide into two bowls and serve immediately.
