Pasta alla Carbonara

Serves 4

Pair with...

This dish is rich and creamy, so we want to serve a wine that is both full bodied but with some fresh acidity to cut through the richness. Try a Soave from northern Italy, made from the Garnganega grape. The wines are rich with honeyed melon and orange as well as more savory notes of herbs, finishing with a mineral and saline freshness.

The origins of the dish are backed by many theories, but center around the charcoal industry during WWII in Italy. The name of the dish means “in the manner of coal miners.” Workers tossing pasta over open fires and therefore getting ash in the dish is one legend. Some think the dish was simply inspired by the workers. One thing is for sure, a good dose of black pepper (carbon) is how the homage is represented.

Contrary to some thoughts on the dish, there is no cream added to make the sauce. It is simply a good whisk of eggs, cheese and starchy pasta water that creates the rich pasta coating. Enjoy!

Ingredients

4 ounces panchetta (or guanciale or bacon), cut into 1/4-inch dice
2 tbsp extra virgin olive oil
2 large eggs and 2 egg yolks
3/4 cup freshly grated pecorino romano, or parmigiano-reggiano
Freshly ground black pepper
1 pound pasta (spaghetti, bucatini, linguine)

Preparation

Put the panchetta and oil in a large skillet. Sauté over medium heat until the edges are just turning brown, about 2 minutes. Don’t let it get too crisp. Remove pancetta and set aside.

Bring a pot of water to a boil. Add 3 tablespoons kosher salt, then add the pasta and cook. 
While the pasta is cooking, break the eggs into a small bowl and add all the cheese, a generous grinding of pepper and the fat remaining in the pan from the pancetta.
Whisk gently until the mixture is smooth.

Save a half a cup of the pasta water then drain the pasta.

Put the pasta in the skillet with the pancetta over low heat. Toss quickly to mix well.

Move the pan off the heat and pour the egg and cheese mixture in a stream into the pasta. Mix it together quickly. Add some of the reserved water to create a creamy sauce. Serve in heated bowls.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!