Ingredients:

• ½ pound Pancetta
• 1 cup Parmesan cheese, grated
• ½ cup Pecorino cheese, grated
• 2/3 cup chicken stock
• Salt and freshly ground black pepper

Procedure:

1. Carefully clean the surface of the pancetta, if necessary, removing any dry spots. 
   
2. Cut the pancetta into a medium-fine dice.
   
3. Transfer the diced pancetta into a large sauté pan.
   
4. Place the pan over medium-high heat and slowly render the fat from the meat.
   
5. After 3 to 4 minutes and the pancetta has begun to crisp, add chicken stock to deglaze pan and create sauce.
   
6. Cook to reduce liquid and thicken.
   
7. Add Parmesan and Pecorino, stir to creamy consistency.

Pancetta is salt-cured Italian bacon and can be found in most supermarkets

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About the Chef:

Fabio Trabocchi's passion for cooking grew beside his father and grandparents growing up in Italy’s Le Marche region. By age 16, he was working in the kitchen of a three-star Michelin restaurant, Gaultiero Marchesi, and at 18, he was responsible for the entire kitchen staff at the Michelin one-star Navalge Moena. By age 20, he was Chef de Cuisine at the exclusive club Byblos in the seaside town of Rimini.

Fabio ventured to Moscow to open an Italian dinner club, next to Washington, DC, to serve as Chef at Bice Ristorante, and then to Marbella, Spain, where he opened another Bice in the five-star Puente Romano Hotel. From Spain, he moved to London to open Grissini at the Park Hyatt Hotel, a sister restaurant to the Grissini at the Grand Hyatt in Hong Kong. While still in London, Fabio began to showcase his own culinary style at the celebrated Floriana, where he won the Carlton Award for London’s Best Young Chef in 1999. The acclaim, in turn, earned him the attention of the Ritz-Carlton Hotel Company LLC, which invited him to design his own kitchen and create the vision and concept for Maestro in the Ritz-Carlton Tysons Corner in McLean, VA.

In 2002, he was named Food & Wine’s Best New Chef, Chef of the Year in 2005 by the Restaurant Association of Metropolitan Washington, and the James Beard Foundation’s Best Chef – Mid-Atlantic in 2006. As the restaurant’s chef de cuisine, he also earned a series of four-star reviews from the Washington Post. Trabocchi’s arrival at Fiamma has already been well-received: Frank Bruni awarded him three stars in the New York Times, a rave review that joins others from publications such as The New York Daily News, The Washington Post and New York Magazine.

Fabio celebrates his personal culinary heritage in his first cookbook, Cucina of Le Marche (Ecco/HarperCollins, 2006), co-authored with Peter Kaminsky.