The fettucine, tender, although with good tooth, is made in-house at Sal’s Trattoria; the pancetta is generously apportioned and soft-cooked egg yolk takes center stage, surrounded by noodles rich with cheese and cream. This is one of those dishes that’s both simple and complex: the elements are not too exotic, but the best versions of its preparation require undeniably high-quality ingredients, skillfully prepared. Sal’s Trattoria delivers a beautiful version of this classic dish.
2834 N. Southport, 773.857.1401, salstrattoria.com
Best of Chicago 2017