Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry – these recipes don’t require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s recipe comes to us from chef Giorgio Rapicavoli of Eating House (786.580.3745), located at 128 Giralda Ave. in Coral Gables. Born and raised in Miami, Rapicavoli has dedicated his career to championing the local culinary scene. His Argentine and Italian heritage has long contributed to the city’s rich melting pot of food and culture.
Rapicavoli is the first-ever Miami contestant to win Food Network’s “Chopped,” which led to the opening of his Eating House pop-up. When he transformed the concept into a stand-alone restaurant in 2012, it became one of Miami’s most sought-after dining experiences and garnered widespread critical acclaim.
(Courtesy of Eating House)
Chef Giorgio Rapicavoli
After closing its doors in July 2021, Eating House was relaunched in December 2022 on Giralda Ave. The new iteration quickly reclaimed the original eatery’s status as a go-to hot spot, where longtime Rapicavoli fans can indulge in some of his most popular dishes from the restaurant’s former location on Ponce de Leon.
Those all-time palate-pleasing hits include a throwback favorite – pasta carbonara with heritage bacon, black truffle and egg yolk, which Rapicavoli is sharing the secrets to with us today.
Before you get started on his at-home version, be sure to read the entire recipe to avoid any surprises along the way. Enjoy!
PASTA CARBONARA
Serves: 4
INGREDIENTS
- 1 tablespoon bacon fat (reserved from cooked bacon)
- 8 ounces applewood smoked bacon, cooked and diced into 1/2″ pieces
- 1 tablespoon black pepper
- 16 ounces heavy cream
- 1 cup grated Parmigiano-Reggiano
- 21 ounces fresh bucatini
- 4 tablespoons black truffle salsa (widely available at Marky’s Gourmet, Whole Foods and Publix, as well as online.)
- Salt to taste
- 4 pasteurized egg yolks
- 1/2 cup panko breadcrumbs, toasted for 20-25 minutes at 300° F
PREPARATION
- Over medium-low heat, add bacon fat and bacon to pan and bring up to temperature; add black pepper and toast 30-45 seconds, then add heavy cream, bring to a simmer and reduce by half.
- Add Parmigiano-Reggiano to pan combine with mixture until melted.
- When sauce is ready, boil fresh pasta 60-90 seconds, drain and then add to pan with sauce and stir to combine. Finish off the heat with black truffle salsa and salt.
- Divide and plate pasta into four equal portions; serve with breadcrumbs, remaining grated Parmigiano-Reggiano, an egg yolk and a crack of black pepper.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.