Spaghetti Ala CarbonaraFeatured by Cobble Creek Vineyard in the Gold Wine Club.
A twist on a a speghetti ala carbonara. Pairs great with a glass of Zinfandel from Gold Medal Wine Club's subscription box!Yield: 5
Prep Time: 20 Minutes
Cook Time: 20 Minutes
• High quality olive oil
• Parmesan cheese from Parma.
• Don’t bother making it unless you have the real cheese!
• Large onion
• 1 pound pancetta or good quality bacon
• White wine - The Viognier would work great
• 3 eggs
• 1 pound Spaghetti or tagiatelli
Get the water going! Dice the onion and bacon (trim the some of the fat off) and sauté with a couple of tablespoons of olive oil. Grind some pepper over. Once the onions are tender, add a cup of wine and cook it down. Repeat. Put the pasta in the boiling water.
Grate a cup of parmigianno in serving bowl, add the eggs, generously grind pepper on top and mix well. Set aside until pasta is ready. Drain the pasta and pour over the egg mixture mixing well, this will cook the eggs. Top with the onion bacon wine reduction. Mix gently.
Aromas will abound, as will the smiles of the diners. Serve with grated parmigianno. Finish the Viognier while cooking and then crack open the Zinfandel. Serve with baguettes and finish with a light mixed green salad. This is simple, fun and always a hit. It’s so easy to do while chatting and enjoying wine. The cooking becomes part of the total experience.
Recipe provided by Cobble Creek Wines