Spaghetti Carbonara and Chardonnay
Spaghetti Carbonara is a traditional Italian pasta dish made with eggs, hard cheese, black pepper, and fatty cured pork. Versions that include cream, peas, or garlic are available online. In its simplest, traditional form, pasta carbonara is a silky, rich, and decadent sauce that pairs perfectly with the Iron Hub Chardonnay.
Ingredients
- ½ pound thick-sliced bacon – About 7 slices. Cut the slices into strips about the width of your finger.
- 2 large eggs
- 2 large egg yolks
- 3.5 oz Parmigiano-Reggiano – Avoid buying pre-grated cheese. Find a good block and grate it yourself. Also, grate your cheese and leave it out to bring it to room temperature.
- ¼ tsp black pepper. Black pepper is a key component of this dish. ¼ tsp is a starting point; adjust to your liking.
- 1 package spaghetti – 16 to 17 oz
- ½ cup pasta water
- 2 garlic cloves – finely minced
Instructions
- In a large bowl, whisk eggs and egg yolks together. Using a spoon, add grated, room-temperature Parmigiano-Reggiano and mix with black pepper. Set the bowl aside.
- In a large pot, bring 4 quarts of salted water to a boil. I used about 2 Tbs of salt. Once the water is boiling, add the pasta and cook according to package instructions. Cook until al dente.
- While the pasta is boiling, cook the bacon strips in your favorite pan. I add the bacon to a cold pan and cook over medium-high heat until it is slightly crispy and golden. As the bacon begins to crisp, add the minced garlic. Be sure not to burn the garlic; just lightly toast it. If the bacon cooks faster than the pasta, turn off the heat and leave it in the pan.
- Once the pasta is cooked, reserve about 1 cup of pasta water. You will probably only use ½ cup, but having a little more on hand, just in case, is okay.
- Drain the pasta in a colander and return it to the pan with the bacon. Using tongs, coat the pasta in the bacon oil. Make sure to coat all the pasta in oil.
- Add the warm, oil-coated pasta to the bowl with the egg and cheese mixture. Using tongs, thoroughly mix the egg and cheese with the pasta. Add ½ cup of reserved pasta water to the mixture and continue mixing until it reaches a creamy, silky consistency.
- Immediately serve and enjoy with Iron Hub Chardonnay.
Notes
Note from Chef Rob: Full disclosure, I deviated from the traditional recipe by using thick-sliced bacon instead of guanciale or pancetta and adding garlic. Guanciale, pork jowl, has a rich flavor and is the traditional protein used in carbonara, but it can be hard to find and requires very precise cooking. Pancetta, pork belly, is a great substitute for guanciale and is more readily available and forgiving in the kitchen. Thick-sliced bacon is the most readily available and cost-effective alternative to guanciale and pancetta, and, quite honestly, it is what I had on hand.