Authentic Chef RV Carbonara with Guanciale

A Brief History of Carbonara

Carbonara is believed to have originated in Rome, and its name likely comes from "carbonaro," the Italian word for charcoal burner. This dish has evolved over time, but its traditional recipe still holds strong, with a few minor adjustments.

Ingredients

• 500 grams pasta of your choice (we recommend fettuccine)
• 200-300 grams guanciale, thinly sliced
• A drizzle of olive oil
• 8-10 egg yolks
• ¼-½ cup grated cheese (such as Pecorino Romano), plus additional as needed
• Salt and pepper, to taste
• Pasta water, as needed
• Chopped parsley or spring onion for garnish

Step by Step: Cooking the Perfect Carbonara

Prepare the Ingredients

Before diving into the actual cooking, it's essential to have everything prepped and ready to go. Chop your guanciale into thin slices, grate the cheese, and separate the egg yolks. This will make the process smoother and more enjoyable.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions. Remember to reserve some pasta water for later use.

Sizzle That Guanciale

In a large pan, heat a drizzle of olive oil over medium heat. Add the guanciale slices and cook until crisp, about 10 minutes. Be sure not to burn them, or they'll turn bitter. Once done, transfer the crispy guanciale to a plate lined with paper towels to drain excess oil.

Mix the Egg Yolks and Cheese

In a large bowl, combine the egg yolks and grated cheese. Whisk them together until smooth and creamy. You can also add a generous amount of black pepper for that classic Carbonara flavor.

Combine Everything

Once the pasta is cooked, drain it and add it to the egg yolk mixture. Toss the pasta to coat it evenly, letting the heat from the noodles cook the egg yolks. If the sauce is too thick, add some pasta water to thin it out. Next, mix in the crispy guanciale.

Serve and Enjoy

Divide the Carbonara among plates, sprinkle with chopped parsley or spring onions, and serve immediately. Don't forget to pair this rich dish with a glass of wine to cleanse your palate!

Nutrition Information

Serving size: 250 grams Servings: 4

Each serving contains:

• Calories: 580 kcal
• Carbohydrates: 60 g
• Protein: 28 g
• Fat: 26 g
• Saturated Fat: 10 g
• Cholesterol: 300 mg
• Sodium: 720 mg
• Fiber: 3 g

Tips and Tricks for the Perfect Carbonara

• To ensure your pasta is cooked al dente, reduce the cooking time by 2 minutes from what's suggested on the package.

• If you can't find guanciale, pancetta or bacon can be used as a substitute, but keep in mind that the flavor might be slightly different.

• Avoid using cream in the sauce, as it isn't part of the traditional recipe. The egg yolks and cheese create a natural, creamy texture when combined with the pasta.

• To prevent the egg yolks from scrambling, make sure the pasta is hot but not too hot, and keep tossing the pasta continuously as you add it to the egg yolk mixture.

• For a vegetarian version of the dish, you can replace the guanciale with sautéed mushrooms or sun-dried tomatoes.

• You can also experiment with different types of pasta, such as spaghetti or linguine, but avoid using very small shapes like elbow macaroni, as they won't hold the sauce well.

Now that you have the recipe and some tips to create an authentic Chef RV Carbonara, it's time to get cooking! Enjoy the taste of Italy in your own kitchen and wow your guests with this delicious and traditional pasta dish. Buon appetito!