Jasper's and Marco Polo's celebrates Slow Food, Local Egg Day - KCTV5 News

Jasper's and Marco Polo's celebrates Local Egg Day

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(Steve Tur/KCTV5) (Steve Tur/KCTV5)
(Steve Tur/KCTV5) (Steve Tur/KCTV5)
(Steve Tur/KCTV5) (Steve Tur/KCTV5)
(Steve Tur/KCTV5) (Steve Tur/KCTV5)
(Steve Tur/KCTV5) (Steve Tur/KCTV5)

Jasper's Restaurant & Marco Polo's Italian Market are one of many restaurants celebrating & supporting local farmers and eggs through Local Egg Day.

Jasper's - Spaghetti alla Carbonara


1/2 spaghetti freshly cooked al dente
1 tablespoon extra virgin olive oil
4 oz pancetta or guanciale
4 local egg yolks
4 oz freshly
grated Pecorino
freshly grounded black pepper


Mix the beaten egg with grated cheese and grounded black pepper

Cut pancetta into rectangular bites.

Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil. Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta. Simmer gently until the water is almost gone.

Remove the pan from the stove. Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn't pass the 158-162 F¢ª temperature, which is the point at which its coagulation starts.

Place in a hot pasta bowl. Season with grounded black pepper.

Serve immediately. Offer more black pepper and more grated cheese at the table.


1. You cannot make a Carbonara with pre-cooked pasta
2. Cream is not an option but a gimmick, avoid it. It is sacrilegious…
3. If you like, you can mix the two cheeses
4. Timing is important when you serve this dish
5. Make sure the plate or bowl is hot
6. Do not overcook the egg, otherwise you will make spaghetti with scrambled egg.

Recipe provided by IT Chefs.

Marco Polo's - Sicilian Frittata


2 Scallions
1 Tbsp Shatto Butter
1 Tbsp Olive Oil6-8 local asparagus spears
8 local brown eggs
2 Tbsp Shatto Milk
Salt & Pepper (To Taste)
4-6 fresh basil leaves minced
4 oz. Green Dirt Farm Artisan Goat Cheese


In a 9-inch skillet, saute scallions and asparagus in olive oil and butter mixture.

Saute 3-4 minutes. In a large mixing bowl, whisk eggs and milk.

Season with salt, pepper and basil.

Add goat cheese and pour into pan with asparagus and scallions.

Cook, without stirring, 8 minutes, or until edges are set but center is still soft.

While frittata is cooking, preheat broiler.

Place frittata 4 inches from heat, about 2 minutes. Remove and cool.

Cut into wedges & serve.


CowTown Lemon Curd


5 egg yolks
1 cup sugar
4 lemons zested and juiced (1/3 cup juice)
1 stick unsalted butter cut into pats and chilled


Add 1 inch of water to a medium saucepan and bring to simmer.

Combine yolks and sugar in a metal bowl. Whisk until smooth.

Add juice and zest, whisk until smooth.

Place bowl on saucepan, whisk until thick, light yellow in color and coats back of spoon, about 8 min.

Remove from heat.

Stir in butter 1 pat at a time, until melted.

Put in a clean container and lay plastic wrap on surface of curd. Keep refrigerated. Will last two weeks.

Chef/owner Terry W. Mille, Cowtown Cheesecake Co.

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