Mathias Hunziker’s unorthodox version of pasta alla carbonara, a Roman classic, has earned him a reputation as a creative and successful young chef.  Roman purists might object, but the guests at Terzo think this dish is just fine.

Makes about 6 servings


2 tablespoons unsalted butter

300 grams/10 ounces finely diced bacon, prosciutto, and air-dried beef

3 large shallots, peeled and finely diced

200 grams/7 ounces finely minced carrot, celery root, and yellow turnip

1/2 cup white wine

2 1/4 cups heavy cream

1/2 cup finely chopped flat-leaf parsley

Sea salt and freshly ground pepper

Poached Eggs

6 large eggs

4 quarts water

2 tablespoons vinegar

Crisp Bacon

12 slices bacon cooked in the oven on a rack at about 275 degrees until crisp


1 1/2 pounds fresh fettuccine

Grated Parmesan cheese

  1. For the sauce, melt the butter in a wide saute pan and add the meats. Cook on medium heat until beginning to color slightly. Add the shallot and decrease the heat; cook until the diced shallots are soft, about 6 minutes.
  2. Stir in the diced vegetables and continue cooking until the vegetables are becoming tender.
  3. Add the wine and allow it to reduce, then add the cream and parsley; season with salt and pepper. Bring to a simmer and cook about 5 more minutes. Set aside and reheat for serving
  4. To poach the eggs, crack the eggs into individual cups and set aside.  Bring the water and vinegar to a boil and lower to a simmer. Slip in the eggs one at a time, and cook for about 4 to 5 minutes at a slight simmer. Use a slotted spoon to remove them to a pan covered with a towel. Trim the eggs of any stray ends and keep them warm.
  5. To serve, cook the pasta al dente in abundant boiling salted water.  Grain and toss with the reheated sauce. Garnish with the crisp bacon and a poached egg.
  6. Pass the grated cheese at the table.