Housemade Black Pepper Spaghetti with Collards, Country Ham, a Poached Egg and Parmesan Cream
Chef Curtis Shaver and Sous Chef Hannah Moster talked about this dish for quite a while before settling on a preparation they liked. It’s a carbonara-inspired pasta with a twist: each ingredient of the typical carbonara has been translated into something fresh, seasonal and local.
Instead of pancetta, you’ll find diced country ham from S. Wallace Edwards & Sons in Surry, VA. Collard greens from Local Food Hub replace the usual peas. And all the eggy goodness is perched right on top in a perfectly poached egg.
Of course, the whole concoction depends on our house-made spaghetti. When Curtis joined us as chef in 2013, one of the first things he did was to put a fresh, house-made pasta on the menu. His basic pasta dough recipe uses 00 flour, some semolina, and egg yolks; the flavoring ingredients vary. For this dish, the spaghetti is made with ground black peppercorns and fresh spinach.