Carbonara
Recipe by RPM Italian
RPM Italian is sharing the recipe for its rich and creamy signature Carbonara. This indulgent twist on the classic combines crispy guanciale, savory egg yolks, and a blend of cheeses for irresistible flavor. This comforting, crowd-pleasing pasta dish is one that the whole family will savor again and again!
Carbonara
A creamy, indulgent pasta you'll want to add to your recipe rotation
Yield: 4 servings
Ingredients:
4 oz. guanicale, diced
Salt, to taste
½ lb. of spaghetti
½ Tbsp. butter
⅓ cup grated pecorino cheese
⅓ cup grated parmesan cheese
3 egg yolks
½ tsp. black pepper
1 tsp. chives, chopped
Method:
1. Bring a large pot of salted water to a boil and keep it simmering until ready to cook the pasta.
2. In a large skillet, add the diced guanciale and cook over medium-low heat. Let it render slowly, stirring occasionally, until the fat melts and the guanciale turns golden and crispy.
3. Once the guanciale is nearly done, turn the heat to low and add the spaghetti to the boiling water. Cook until just al dente, following the package instructions.
4. Before draining the pasta, reserve about a ½ cup of the pasta water.
5. Turn the heat under the guanciale pan back up to medium. Carefully add 6 Tbsp. of the reserved pasta water to the pan to deglaze it.
6. Add the butter to the pan and bring the mixture to a gentle boil.
7. Add the drained spaghetti to the skillet and stir well to coat it in the sauce.
8. While stirring constantly, gradually sprinkle in the pecorino and parmesan cheeses, allowing them to melt into a creamy sauce.
9. Remove the skillet from the heat and stir in the egg yolks quickly, tossing the pasta until it becomes glossy and well coated. Use the remaining pasta water as needed to adjust the consistency.
10. Twirl the pasta into the center of a serving bowl. Garnish with freshly cracked black pepper, extra pecorino, and a sprinkle of chopped chives if desired.
