Published November 16, 2012
Chef Missy Robbins is not looking to complicate anything with her pasta carbonara.
"This is as simple as it gets when it comes to pasta," Robbins says as she assembles the Sunday brunch special with just four ingredients.
Robbins' pasta carbonara is a perfect example of the Italian fare that has earned her a Michelin star at each of her two A Voce restaurants in New York City.
"We do contemporary Italian food," Robbins told FoxNews.com. "What we try to do is take the classics and enhance them and make them elegant."
Robbins studied at Peter Kump's New York Cooking school, then traveled to Northern Italy to hone her craft under the careful tutelage of "Italian Nonnas." The Connecticut native was executive chef of Spiaggia in Chicago, where she racked up several James Beard Foundation awards, before moving to New York's A Voce restaurants.
"I want to create food that people crave and so I want people to have a really cool dining experience, too, but I want them to remember that dish and say, 'Oh my God, we have to go back to A Voce and have that,'" Robbins said.
Robbins oversees the menus at both A Voce Columbus and A Voce Madison, and while the restaurants serve the same style food, the vibe and menus are totally different.
"You know you're eating at A Voce when you're eating at either of them, but there are different nuances," Robbins said. "I have two chefs de cuisine ... and it's really interesting because they're sort of interpreting my style and they're interpreting it in two very different manners."
Robbins is dedicated to keeping customers coming back to both A Voce restaurants pushing new and "more interesting" food.
"Maintaining consistency, maintaining your team, maintaining enthusiasm, keeping your guests happy, it's a constant challenge but an exciting challenge," Robbins said.