Chef Christina Wilson prepares the Hell’s Kitchen classic appetizer, Truffle Carbonara.

-12oz Fresh Fettuccine
-8oz Pancetta
-8oz English Peas
-4oz Parmesan Cheese
-2 each Garlic clove, minced
-16oz Carbonara base
-TT Shaved Black Truffles

-16 oz Egg Yolk
-8oz Heavy Cream
-4oz Pecorino Cheese, Shaved
-4oz Parmesan Cheese, Shaved
-1/4 Can Truffle peelings, Chopped
-2oz Truffle Oil
-TT Salt and pepper

Mix Well.

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For its eighteenth season, HELL’S KITCHEN returns with a new twist: pitting veteran contestants against rookies. For the first time in HELL’S KITCHEN history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption. But these veterans will need to go up against eight ambitious rookies who are equally eager to show Chef Ramsay they have what it takes to be the next HELL’S KITCHEN winner.

Each week, the chefs will be put through rigorous culinary challenges. But only those who possess the right combination of ingredients will continue in the competition, until one is named winner. At stake is a life-changing grand prize: a Head Chef position at the world’s first Gordon Ramsay Hell’s Kitchen Restaurant at Caesars Palace Las Vegas and $250,000.

Truffle Carbonara

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