Chef Zion is using the products of Southwest Mushrooms in many of his dishes at Tratto, and one of his favorite pastas is a spin on the classic Roman dish Pasta Alla Gricia. He starts by rendering out the fat from Guanchale, a cured pork jowl with black pepper. He then cuts the Guanchale into large pieces and sets it aside. Chef Zion uses scissors to cut the mushrooms and then adds them to the Guanchale fat to absorb its flavor. He adds fresh garlic and bay leaves to the mixture, and finishes the dish with fresh lemon juice, Pecorino Romano, chili oil made with Calabrian chilies, and some lemon zest for extra flavor and sweetness.
