Palladino’s Spaghetti Carbonara

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East Passyunk Avenue officially welcomed another highly anticipated chef on Dec. 18. Some consider his establishment the unofficial gateway, as the sign can be spotted from both sides of Broad Street. The name is Palladino’s on Passyunk, which marks the this-side-of-the-Delaware-River debut of internationally acclaimed chef Luke Palladino, whose name now shines brightly on his East Passyunk Crossing marque. The newcomer to the booming neighborhood foodie scene is quickly developing a comfort zone.

“The community has been really great to me,” he said. “They are very welcoming.”

He gutted the former Colombo’s space, which was damaged in an August 2012 fire, and has transformed it into an upscale Italian steak and seafood house. Palladino, who calls the Jersey Shore home, has worked with the likes of well-respected chefs Emeril Lagasse and Todd English. He also enjoyed a late-1990s stint in Venice where he served as executive chef and partner at the internationally celebrated Ristorante al Covo.

Things are literally heating up this month, as Palladino is previewing his Sunday brunch menu this weekend.

“I think there is a need for it,” the Culinary Institute of America grad said of the menu that will include Kobe beef hash and eggs, bread pudding French toast and Italian eggs Benedict.

For some, operating the avenue hot spot would be enough, but Palladino also has a namesake 60-seat restaurant in Linwood, N.J., and runs Luke Palladino Catering, a full-service catering and event planning enterprise.

The constantly commuting chef is sharing his Spaghetti Carbonara dish, which is one of the specials on his Valentine’s week bill of fare.

Owner/Chef: Luke Palladino

“It’s a great, hearty winter dish,” he said. “It’s really delicious.”

Later this month, Feb. 22 to 28 to be exact, Palladino will be making his East Passyunk Restaurant Week debut, offering three courses for $35.

“There are a lot of different options,” he said. “We want people to come check us out.”

Ingredients:

1/4 cup of smoked pancetta, diced
4 ounces of Calabrese or Italian sausage, without fennel
2 tablespoons of extra virgin olive oil
2 garlic cloves, minced
4 extra large egg yolks
1/2 cup of heavy cream
1/4 teaspoon of freshly ground nutmeg
Zest of half a lemon
1/4 cup of freshly grated Pecorino Toscano cheese
1/4 cup of freshly grated Parmigiano-Reggiano
2 tablespoons of parsley, chopped
Freshly ground black pepper, to taste
1 pound of spaghetti or bucatini pasta

Directions:

Bring four quarts of water to a boil, plus 2 tablespoons of salt.

Set a large pan over medium-high heat, and pour in the olive oil, followed by the pancetta. Cook until the pancetta is crispy and golden brown. Add the sausage, and brown, then add the minced garlic. Pull the pan away from the heat.

Meanwhile in a bowl, beat the eggs with the cream, nutmeg and lemon.

When the water comes to a boil, cook the pasta until al dente.

Drain the pasta, and add it to the pan with the pancetta and sausage. Add the egg and cheese mixture, parsley and half of the cheese; toss vigorously until well combined.

Serve at once, and pass with the remaining cheese. 

Palladino’s on Passyunk

Owner/Chef: Luke Palladino
Opened: Dec. 18, 2014
1934 E. Passyunk Ave.
267-928-4339
lukepalladino.com/Palladinos

Contact Editor Bill Gelman at bgelman@southphillyreview.com or ext. 121.

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