For those of you who missed the video or would like to review the process of the recent Cooking with KC event, attached is the video and the recipe.
Rigatoni Carbonara with Prosciutto
(Traditional Italian Pasta Dish from the Lazio Region (Rome)
  • 4 - 6 OZ Deli Sliced at 1.5 – 2 (often the package prosciutto is too thin) Prosciutto s
Program Note:
I will be using prosciutto for the program because 1- it is really good and 2 because of time and the difficulty in getting my favorite carbonara protein –guanciale is difficult to find.  Alternatively pancetta can also be used.
  • Extra Virgin Olive Oil
  • 2 large Eggs plus 2 Yolks
  • 1/3 Cup of fresh grated Pecorino plus extra for topping
(NOT Parmigiano Reggiano which is from Emilia Romagna
this is a Lazio dish ! )
  • 12 Ounces of Dry Rigatoni
  • 5 Ounces of Baby Spinach
  • 2 Ounces of Sun Dried Tomato’s
  • 1 Garlic Clove
  • Red Pepper Flakes
  • Fresh Parsley
  • Salt
  • Fresh Ground Pepper
  • Bread or Baguette
The traditional and a very safe pairing for carbonara is Pinot Grigio.   It is general thought the best region in Italy is the Alto Adige area in Northern Italy.   So if you can, try to find a Pinot Grigio from that region. 
I would also suggest that you stay with the Pinot Grigio and not its close cousin Pinot Gris for this dish.   While the same grape is used in both wines, the wines are quite different with the French influence dominating in the Alsatian based Pinot Gris.
Cooking Steps
  1. Heat a large pasta pot with salt water. When the water is boiling place the rigatoni in the pot and cook for 1-2 minutes less than the box directions depending on how much “bite” you like in your pasta
  2. While the pasta is cooking, trim the prosciutto of excess fat, role individually or a group of slices and cut into ½ inch strips.   Unroll the prosciutto and split into 2 equal piles.
  3. In a skillet large enough to hold all of the pasta and spinach, heat 1-2 tablespoons of olive oil over medium heat,.  Add ½ of the prosciutto and sauté, turning occasionally until crisp.  Drain on paper towels.  Crumble
  4. Slice your sun-dried tomatoes into smaller ¼ - ½ pieces.   (The objective is to have one or two  small, non-overpowering pieces of tomato in every bite.)
  5. Fine chop the parsley and place in a bowl.
  6. Separate two egg yolks and add to a bowl.  Add the additional 2 eggs.   VIGOURIOSULY beat the eggs.  The more you whip them the better the sauce will be.  (Because of time during the video, I short-cut the time  ….. you will get much better results with a serious whipping on the eggs  J)
  7. Add the 1/3-cup of Pecorino to the eggs and stir.
  8. When the pasta is cooked, drain, reserving about a cup of the pasta water. Place the pasta in the skillet used to cook the prosciutto with a tablespoon or two of pasta water (or I just don’t drain the pasta completely) and add the spinach.  The added or retained water will wilt the spinach, once the spinach begins to wilt add the prosciutto crumbles, a pinch of red pepper flakes, ½ of the un-crisped prosciutto (reserving the rest for garnishment) and the sun-dried tomato’s
  9. While beating the egg/cheese mixture SLOWLY whisk in about ¼ cup of the pasta water into the mixture to create the sauce.  You are tempering the eggs so they don’t scramble when you add them to the pasta.  This is the most important step in the recipe!
  10. Slowly spread   the egg cheese sauce into the skillet with the pasta stirring constantly to prevent the eggs from scrambling.   Add additional pasta water to you desired level of sauce consistency..
  11. Plate and garnish with the chopped fresh parsley and the remaining prosciutto.
  12. If you choose to have the garlic bread, (which I usually do J ) slice the baguette on the diagonal.  Drizzle the bread with a bit of olive oil. Take a heavy pan, (cast iron is great) Heat it over medium heat. When hot add the sliced bread and toast both sides.  (In my opinion, toasting bread on a grill is the best, but pan cooked toast is still much better than “toaster” toast!)   Take a fresh clove of garlic and rub it on the toasted bread and serve with the past