Spaghetti Carbonara is one of my absolute favourite dishes of all time, as a fan of Italian food and Italian wine, you can’t beat carbonara as a weekday dish.
This meal can be as simple or as difficult as you want to make it but not so long ago I was provided with the simplest of recipes. Spaghetti, pancetta, eggs, olive oil, parmesan and salt & pepper, that’s it.
If you don’t believe it’s that simple, it really is, and if you follow these simple steps, you’ll be eating a delicious carbonara in minutes.
1) Boil a large pan of water, add the pasta and cook until al dente
2) In a serving bowl, whisk 1 egg (2 people) or 2 eggs (4 people)
3) Add 40g of Parmesan to the eggs (2 people) or 80g (4 people) and whisk together with salt and pepper.
4) In frying pan, sautee the Pancetta for a couple of minutes and then toss the pasta in with it.
5) Remove pasta and Pancetta and mix with eggs and parmesan in a serving bowl. season to taste and you’re done.
When I was initially presented this recipe, I was skeptical, where was the cream? Like most in the UK, I grew up to know a very different carbonara, however this is one of the authentic Italian recipes and now that I’ve tried it, I wouldn’t go back.
However what do you serve with Spaghetti Carbonara? Look no further than Italy. Pinot Grigio and Gavi would be the idea partner. However if you absolutely had to have a red, we’d suggest going for a fresh Montepulciano.
We’ve picked a couple of wines from our range that would match any Carbonara and complete a perfect Italian evening.
Chef Tip: For added flavour, instead of the normal spaghetti, try Bigoli instead. It’s a long pasta with a hole running down the middle, perfect for holding the added taste.
This wine has all of those classic Italian hallmarks: it is fresh and vivacious, not at all a fruit bomb monster. Instead it is full of bright, approachable fruit with aromas of cherry and ripe plum, with earthy spice. And densely packed bramble flavours on your tongue. Great with robust Italian dishes, especially those with tomato sauces.
Made by one of the best producers in Piedmont. Super pure with a wonderful Pinot Grigio character from the low-yield grapes. The number one craving when the sun comes out. No wonder it’s so in vogue and as it’s suitable for Vegans – so nobody’s excluded!
A crisp and lively dry white, lightly aromatic with characters of peach and citrus fruits on the nose. Medium bodied with fresh lemony fruit and underlying hints of nuts and a gently honeyed finish.