Now Showing at Sinema 2

Truffle Fettuccine Carbonara

Sinema’s executive chef Kyle Patterson’s inspired and creative take on classic American cuisine will place before you dishes to delight all your senses. The heavy meals of winter give way to lighter, crisper, more colorful fare as the local farms from which Sinema sources emerge from their long winter’s nap.

“It is, by far, my favorite season for ingredients and cooking — the first strawberries and peas of the year, the ramps (a wild vegetable similar to leeks), favas, all of it,” Kyle says.

Kyle blends the fresh flavors and crisp textures of spring to paint on the plate a meal to be remembered in a setting to be savored. Hungry? Try one of Kyle’s latest masterpieces of the season, truffle fettuccine carbonara.

Truffle Fettuccine Carbonara


1 pint heavy whipping cream 

2 ounces chopped black truffle 

4 ounces Parmesan rinds

6 ounces chopped cherry tomatoes 

8 ounces chopped oyster mushrooms 

6 ounces baby spinach 

4 ounces sliced spring onions 

4 ounces broccoli 

2 ounces chopped garlic

4 ounces peas 

2 ounces chopped herbs (optional)

12 ounces cooked pasta 

4 ounces olive oil 

Truffle oil (optional)



Add cream, truffles and Parmesan rinds into a heavy pan. Put over medium-low heat for 30 minutes and let steep. Strain Parmesan rinds and set aside. In a large, heavy pan, add olive oil and put on medium-high heat. Add mushrooms and onions and caramelize. Once there is a nice sear, add broccoli, garlic, peas and cherry tomatoes and cook for approximately 5 minutes. Add in sauce, spinach and pasta and toss until fully mixed and hot. Add salt to taste. Plate and finish with truffle oil, chopped herbs and black pepper.