Ignite your taste buds with the ultimate fusion of Italian and live fire cooking – Creamy, Rich and Smoky Rigatoni Carbonara.

As Julia Child famously said, “Everything in moderation, including moderation!” And, in that vein, this recipe from LFR Collaborator, Chef Cory Walby of Saturday Night Test Kitchen, may not necessarily qualify as a calorie-friendly dish, but it is every bit of a soul satisfying, taste bud tantalizing type of dish, that is from pots to plates in less than an hour. This is the type of comfort food that is perfect for this time of year, and the one meal your family will beg to be put in the weekly starting rotation!

So, what is carbonara, you may ask? Originating from Rome, this classic Italian dish features eggs, hard cheese, cured pork, and black pepper. The cheese of choice is usually Pecorino Romano or Parmigiano-Reggiano, and while spaghetti is the typical pasta choice, you can switch it up with fettuccine, linguine, or even bucatini.

Now, here’s the exciting part – for the meat component, I love to use guanciale, but if it’s not available, thick-cut bacon or any salt-cured or smoked pork will do. The fusion of Italian flavors and live fire cooking will take your taste buds on an adventure that you won’t forget.

Don’t settle for boring pasta dishes, get adventurous with my Italian-Live Fire Fusion: Creamy and Smoky Rigatoni Carbonara. It’s perfect for the outdoorsy and adventurous souls who love a good meal, and for those who are searching for that extra kick of flavor. Go ahead and fire up that grill, let’s cook!

WHAT IS THE ORIGIN AND HISTORY OF PASTA CARBONARA?

The story of pasta carbonara is a fascinating one that takes us back to World War II, where American soldiers stationed in Rome fell in love with a local dish known as “cacio e uova.”

The soldiers would often request bacon and eggs to be added to the dish, which gave birth to the beloved carbonara we know and love today. Some say the name “carbonara” comes from the black pepper that is added to the dish, resembling coal dust or “carbonari.”

However, others argue that the name comes from the Italian word “carbonaro,” meaning charcoal burner, as this dish was a popular choice among coal miners due to its high protein content.

Regardless of the origin, one thing is for certain – pasta carbonara is a timeless classic that has withstood the test of time and continues to be a staple in Italian cuisine. The combination of creamy eggs, salty cured pork, and sharp cheese creates a harmony of flavors that are simply irresistible.

KEY INGREDIENTS USED IN THIS RECIPE:

Rigatoni: This pasta’s ridges and large diameter are perfect for holding onto the creamy carbonara sauce and absorbing all the smoky flavor from the live fire cooking.

Guanciale or sub in Pancetta or Thick Bacon: The cured pork used in this dish adds that extra umami flavor that will make your taste buds sing with delight. With uanciale is the traditional choice, but pancetta or thick-cut bacon will do just fine and add a delicious smoky flavor.

Smashed and peeled garlic: This aromatic ingredient is a must-have in any recipe, and the smoky notes from the live fire cooking will only enhance the garlic’s flavor, making it the perfect addition to the creamy carbonara sauce.

Parmigiano Reggiano: This hard, nutty cheese is the perfect finishing touch for this dish, adding a sharp and tangy flavor to balance out the creaminess of the carbonara sauce and adding depth to the dish. Plus, it’s great for grating over the top of the pasta for a beautiful finishing touch that will have your guests drooling.

WHAT SIDE DISHES COULD BE SERVED ALONGSIDE CREAMY, RICH AND SMOKY RIGATONI CARBONARA

1. Arancini: These fried rice balls stuffed with mozzarella and coated in breadcrumbs are a delicious and indulgent addition to any Italian meal.
2. Roasted Vegetables: Roasted vegetables like asparagus, brussels sprouts, or broccoli not only add a healthy element to your meal but also offer a delicious contrast in texture and flavor.
3. Garlic Bread: You can never go wrong with a classic garlic bread. It’s the perfect side to mop up all that delicious carbonara sauce.
4. Grilled Artichokes: Grilling artichokes brings out a smoky flavor that will perfectly complement the smokiness of the carbonara.
5. Caprese Salad: This classic Italian salad of fresh mozzarella, tomatoes, and basil drizzled with balsamic vinegar is a great way to add a burst of freshness to your meal.

TOP 5 MOST FREQUENTLY ASKED QUESTIONS ABOUT PASTA CARBONARA:

1. Is carbonara supposed to be creamy? For get about it. The creamy sauce is made from a combination of eggs, cheese, and starchy pasta water.
2. Can I use bacon instead of guanciale? Assolutamente! While guanciale is traditional, bacon or pancetta can be used as a substitute.
3. Can I make carbonara without eggs? Sorry to disappoint, but the eggs are a crucial part of the dish and provide that creamy, luscious texture. Any carbonara recipe not using eggs is a straight-up fugazi.
4. What type of pasta should I use? While spaghetti is the traditional choice, I love fettuccine, linguine, and rigatoni, as pictured in this post.
5. How do I avoid scrambled eggs in my carbonara sauce? Make sure to temper the eggs by slowly adding the hot pasta water to them, whisking constantly. This will help prevent any scrambled egg bits in your sauce.

WHAT ARE THE BEST BEVERAGE PAIRINGS FOR CREAMY, RICH AND SMOKY RIGATONI CARBONARA?

With no doubt, the perfect pairing can take a meal from good to totally unforgettable. Here are my top recommendations for pairing with pasta carbonara –

 Craft Beer:

1. Birra Moretti La Rossa: This dark and malty beer is the perfect complement to the smoky and savory flavors of the carbonara.
2. Baladin Nora: This spiced beer features notes of ginger, orange peel, and myrrh that adds a unique and refreshing twist.

Cocktails:

1. Negroni: The bitterness of the Campari and the herbal notes of the vermouth in this classic cocktail provide a refreshing contrast to the creamy carbonara.
2. Aperol Spritz: This light and effervescent cocktail is a great pairing with its citrus notes cutting through the richness of the dish.

Wine:

1. Barbera d’Alba: This light-bodied red wine has the acidity to cut through the richness of the carbonara and the fruitiness to complement the pork.
2. Soave Classico: This dry white wine is crisp and refreshing, with enough acidity to balance the creaminess of the carbonara.

SUBSCRIBE TO AND FOLLOW LIVE FIRE REPUBLIC ACROSS SOCIAL, WEB AND OUR ADVENTURE CULINARY SERIES ON YOUTUBE!

Live fire cooking isn’t just a meal, it’s an experience, and Live Fire Republic is the ultimate hub for all things outdoor cooking and culinary adventure. By subscribing and staying connected, you’ll gain access to an endless database of mouthwatering recipes, unforgettable experiential events, and a weekly dose of culinary adventure on YouTube. From perfecting your grilling skills to discovering new and exciting flavors, Live Fire Republic is your go-to source for all things live fire cooking. Don’t settle for mediocre meals – join the Live Fire Republic community and ignite your taste buds today!