You asked. He delivered. Here's the recipe for Chef Giorgio Rapicavoli's savory, creamy, smoky, and yes, even slightly crunchy, pappardelle carbonara.
1 lb dried pappardelle pasta
12-16 strips of thick cut bacon, cut into 1-inch cubes
2 shallots, thinly sliced
1 cup heavy cream
1 cup grated parmigiano reggiano
2 Tbs white truffle oil
4 egg yolks
1 Tbs black pepper, freshly cracked
1 cup panko bread crumbs
2 Tbs olive oil
Directions: Preheat oven to 300 degrees. Combine the bread crumbs with the olive oil, season with salt, and place in a baking sheet. Bake the bread crumbs for 15-20 minutes until golden brown and crisp.
Cook the bacon in a large saute pan over medium to medium-low heat until slightly crisp. Remove the bacon and place on a separate plate. Cook the shallots until soft and caramelized, then remove them from the heat and add the bacon back in. Set aside until ready.
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In a large pot bring some heavily salted water to a boil. Add pasta and cook to al dente.
While the pasta is cooking place the shallots and bacon mixture back on the heat. Once the fat heats up add the black pepper to pan and allow to toast for 30 seconds, then add the cream. Reduce the cream by half and add the grated cheese and continue to reduce until the sauce has thickened, then remove from the heat.
Add the pasta and combine with the sauce. Add in the truffle oil and finish with the egg yolks. Taste and adjust seasoning with salt if needed.
To serve, divide the pasta among four bowls and garnish with extra grated cheese and a good amount of toasted bread crumbs.