Frascatelli CarbonaraFeatured by Opolo Vineyards in the Platinum Wine Club.
Not your typical week-day meal but one that you should add! Delicious flavors of cream, parmesan and pecorino cheese would pair with the Opolo 2014 Viognier.Yield: 4
Prep Time: 40 Minutes
Cook Time: 30 Minutes
• 1 tablespoon extra-virgin olive oil
• 6 ounces pancetta, sliced ¼ inch thick and cut into 1 inch strips
• 1 cup heavy cream
• Freshly ground black pepper, to taste
• ½ cup freshly grated Parmesan cheese
• ½ cup grated pecorino cheese, more for serving
• 1 large egg yolk
• Cold water
• 2 tablespoons kosher salt
• 1 pound semolina flour, about 2 ½ cups
In a large skillet, heat olive oil. Add the pancetta and cook over moderate heat until crisp, 7 minutes. Drain the pancetta in a strainer over a bowl; reserve 2 Tbs of fat. Add cream to the skillet and bring to a simmer over moderate heat. Grind black pepper into the cream, add in Parmesan and the pecorino, stirring until cheese is blended into the cream, 2 minutes. Scrape the mixture into a bowl and let cool.
Whisk in the egg yolk, pancetta and reserved pancetta fat and refrigerate. Boil 4 quarts of water; add salt. Spread the semolina on a large, rimmed baking sheet. Put 1 cup of cold water in a bowl. Dip fingertips in water and scatter drops over the surface of the semolina until the entire surface is covered with drops. With a rubber spatula, turn the moistened semolina over on itself, tossing to form small lumps. Shake pan to spread the loose semolina in an even layer. Repeat with more water until almost all of the semolina is formed into irregular, pea-sized lumps. Shake the Frascatelli in a colander to remove any loose semolina.
Heat the Dutch oven or saucepan and add olive oil. Add onions and cook until translucent. Pour the Frascatelli into the boiling water and cook until al dente, 4 minutes. Meanwhile, in a large, deep skillet, reheat sauce over moderately low heat, stirring constantly. Drain the Frascatelli, add it to the sauce and bring to a simmer, stirring. Serve Frascatelli in bowls with grated pecorino.