Choose your Pasta🥰😋😘😍

Pasta Flambé in Parmigiano Reggiano Wheel

By Chef Avtar Singh Rana – Culinary Director

Serves: 4
Style: Live-action Italian restaurant station

Ingredients

Pasta

• 400 g fettuccine or linguine
• 1 Parmigiano Reggiano wheel, cut/opened for service
• 60 g butter
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, finely minced
• ½ cup heavy cream
• ½ cup pasta water
• 80 g freshly grated Parmigiano Reggiano
• 1 tbsp chopped fresh parsley
• 1 tbsp fresh basil, chopped
• ½ tsp freshly cracked black pepper
• Salt, to taste
• Pinch of chili flakes

For the flambé

• 60 ml brandy or cognac

Method

1. Prepare the pasta: Cook pasta in well-salted boiling water until al dente. Reserve about 1 cup of pasta water.
2. Build the sauce: Heat butter and olive oil in a sauté pan. Add garlic and chili flakes; sauté gently without browning.
3. Add heavy cream and approximately ½ cup pasta water. Bring to a gentle simmer.
4. Add the cooked pasta and toss until glossy. Adjust the consistency with additional pasta water.
5. Parmigiano Reggiano wheel: Scrape the inside of the cheese wheel generously with a cheese knife to release the flavorful cheese.
6. Transfer the hot pasta into the wheel and toss vigorously so the melted Parmigiano coats every strand.
7. Live flambé: Return the pasta to the sauté pan. Add the brandy/cognac and ignite only with proper fire-safe restaurant equipment and trained staff. Allow the alcohol flame to burn out naturally.
8. Return pasta to the cheese wheel and toss again with freshly grated Parmigiano, black pepper, parsley and basil.
9. Plate tableside: Twirl the pasta into a tall nest and finish with Parmigiano shavings, herbs, cracked pepper and a drizzle of extra-virgin olive oil.

Chef’s Signature Touch

For a more luxurious presentation, add sautéed shrimp, wild mushrooms or black truffle immediately before the pasta enters the Parmigiano wheel.

Menu description:
“Parmigiano Reggiano Wheel Pasta Flambé — Handmade pasta tossed tableside in a giant Parmigiano Reggiano wheel, finished with aromatic herbs, cracked pepper and a dramatic live flambé.”