Maggiano’s Lobster Carbonara
12 oz Dry Spaghetti Pasta
1 ½ Tbsp Smoked Bacon, prep
2 oz Sugar Snap Peas, cut in half
6 oz Lobster Meat, prep
10 oz White Wine Garlic Truffle Cream Sauce, prep
1 oz Butter
Salt & Pepper
1 Tbsp Parmesan Cheese, grated
1 Tbsp Truffle oil
1 tsp Chopped Parsley, prep
Fresh Ground Black Pepper
Cook Spaghetti in boiling salted water per manufactures instructions drain and reserve.
In a 12” sauté pan, heat the Smoked Bacon, sugar snap peas, roasted garlic with 10oz of heavy cream bring to a boil and reduce for 2 minutes and cook together for 2 minute until the peas are tender.
Add the Spaghetti Pasta, Butter, S & P Mix as needed, Parmesan Cheese and cook for approximately 30 seconds or until the sauce begins to thicken and toss gently. Plate bringing the Lobster, Bacon and Snap Peas to the top.
Garnish the top of the dish with Parmesan Cheese, Truffle oil Drizzle, Chopped Parsley and Fresh Ground Black Pepper (Tableside).