Il Vecchio, or ‘The Old’ when translated from Italian is a perfect way to describe the experience of entering through the doors of this Pacific Grove eatery. Hours before doors open, Executive Chef Kyle Trudell and his team are already toiling away, preparing ingredients for the upcoming pranzo de lavoro, or worker’s lunch, a fixed price lunch menu inspired by traditional Italian practices. With his preparations in mid-completion, Trudell graciously took time to speak with Heidi Licata of Delicious and Simple about the restaurant, as well as personally preparing one of his most popular dishes for her: Tonnarelli alla Carbonara. Utilizing only eggs, pork and cheese served over pasta, this traditional dish would find itself at home in the Lazio region of Italy.
When first entering Il Vecchio, the busy world outside seems to dissolve as the warm, inviting energy of this Roman-style trattoria begins to take hold. One will find themselves awash with the tantalizing scent of aromatics wafting from the family-style meals being prepared in Trudell’s kitchen. Each dish is artfully composed of fresh, local ingredients and is made from scratch daily utilizing old-world recipes native to regions of Rome, Umbria and Tuscany. The egg pasta and gnocchi used at the eatery are handmade in-house daily and every aspect of Il Vecchio’s menu is free from canned or processed ingredients. That being said, Licata need not be reminded that the ingredients used in the Tonnarelli alla Carbonara are freshly made, as the plate speaks for itself.
The bold flavors and creamy consistency of melted Pecorino Romano and Parmesan cheeses pair perfectly with the saltiness of the guanciale (pork cheek), all atop expertly prepared pasta; this dish truly delivers the sensation of actually dining in Rome. Heidi knew immediately upon tasting Trudell’s masterpiece that she had to share it with the Delicious and Simple community, and with the chef’s blessing, the readers of Play Monterey can now make Il Vecchio’s il Vecchio’s Tonnarelli alla Carbonara recipe at home!
Even with the recipe in hand, there is no comparison to the experience of dining at Il Vecchio; Heidi highly recommends sampling the restaurants’ many offerings. The restaurant is located at 110 Central Avenue in Pacific Grove. On the first Saturday of each month, the restaurant opens its doors for cooking classes. Trudell and Sous Chef Angelo Di Mambro unveil their tips and tricks to making the restaurant’s most popular Italian dishes. There is an 8 person limit which allows the Chef and Sous Chef to intimately instruct each student. Cost is $85 per person, and participants receive lunch and a glass of wine. Contact Chef Trudell for reservations and payment by email at: trudellkc@gmail.com. Prepayment is required to reserve your space in the class.
Il Vecchio’s Tonnarelli alla Carbonara
Ingredients:
- 5 oz. Fresh or dry thin pasta (approximate)
- 1 tbsp. Olive oil or lard
- 3 oz. Cured pork (guanciale, pancetta or bacon)
- White wine to deglaze
- 4 oz. Fresh water
- 3 tbsp. or a handful of Parmesan cheese, finely grated
- 1 egg, beaten
- Pecorino Romano cheese, for garnish
- Freshly ground black pepper
Directions:
- Add a single serving of pasta to well-seasoned boiling water.
- Begin with a medium-sized sauté pan over high heat. Add the olive oil (or lard), then immediately add the pork. (Waiting for the pan to heat can cause pork to blister and stick.)
- As soon as pork starts to simmer, reduce heat to low. Render the pork slowly, allowing for even browning. Stir every 15 seconds until golden brown.
- Lift away from the heat source, add a splash of white wine to deglaze, lifting flavor from the bottom of the pan. Return to heat to burn off the alcohol — be careful of flare-ups!
- Add approximately 4 oz. of fresh water. Let this rest, continuing to reduce the liquid on low heat until pasta is firm. Keep the pan warm at the least.
- Add pasta to the pan over high heat. Ensure there is enough liquid in the pan (4 oz.) so that when you’re ready to add the cheese, the pasta becomes the same temperature as the simmering pan.
- Reduce the liquid by half, lift the pan away from the heat and add Parmesan cheese. Stir until evenly distributed. (Kitchen tongs recommended.)
- Quickly add the beaten egg, then toss the pasta while simultaneously stirring with the tongs. After a few seconds, the egg begins to cook. Cook egg to just before it begins to scramble, forming a cohesive bond with the liquid and cheese.
- Release the pasta from the pan as quickly as possible onto plate.
- Garnish with finely grated Pecorino Romano cheese and freshly ground black pepper.