The classic Roman dish of pasta alla carbonara is the inspiration for this soup.
“It’s the same ingredients, but they’re in soup,” said Cesare Casella, chef-owner at Salumeria Rosi Parmacotta.
He starts by making a Parmesan broth by cooking the rinds of Parmigiano Reggiano cheese in chicken broth for between 45 minutes and an hour, depending on the rinds’ thickness.
He poaches an egg in that broth and then adds pancetta and prosciutto chips that he makes by drying them in a low-temperature oven. A dehydrator would also work, he said.
He garnishes the soup with grated Parmigiano Reggiano. It is priced at $11.
Contact Bret Thorn at bret.thorn@penton.com.
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