International Selections Artisan Recipe - November 2012

This quick and delicious mix of hot pasta, crispy bacon and a very simple sauce of fresh eggs and grated cheese is a spectacular match to month's International Selections from Baracchi Winery. As a bonus, for even better flavor use the Baracchi Olive Oil this recipe! (Recipe courtesy of Robin Garr, wineloverspage.com)

 Spaghetti al Carbonara
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Spaghetti al Carbonara

Ingredients:

• 3-4 strips American smoky bacon or 2 ounces Italian pancetta
• 2 cloves garlic
• 1 Tbsp Baracchi olive oil
• 4-6 oz spaghetti
• 1/4 cup grated Pecorino Romano cheese
• Black pepper
• Nutmeg
• 2 eggs, preferably freshest possible free-range
• 2 Tbsp heavy cream


Preparation:
Cut the bacon or pancetta into thin strips. Peel and smash the garlic cloves. Add the olive oil to the pan and brown the garlic over medium-high heat in a skillet or sauté pan; discard it, reduce heat to medium-low, and cook the bacon until it's crisp. Remove from heat; leave the bacon in the pan, but spoon off all but about 2 tablespoons of the fat.

Bring a large pot of salted water to boil and, when it comes to a full boil, cook the spaghetti until al dente, typically 7 to 10 minutes depending on thickness.

While the spaghetti cooks (or do this in advance if you don't like working under pressure), grate the cheese, put it in a small bowl, and season it with freshly grated black pepper and nutmeg. Break the eggs into a cup, add the heavy cream, stir in the grated cheese mixture and whip it gently with a fork until all the ingredients are mixed.

Just before the spaghetti is done, spoon 2 or 3 tablespoons of the pasta cooking water into the egg mixture, stirring briefly. Reheat the pan containing the cooked bacon and remaining fat. Quickly drain the pasta in a colander, then put it in the skillet with the bacon and fat, reducing heat to very low. Pour in the egg mixture and toss with two spoons until every strand is coated and the egg mixture barely cooks. Don't overcook; it's better creamy than dry.

Serves 2.

Pair this recipe with this month's International Selections featuring:
• Azienda Agricola Baracchi 2009 Ardito
• Azienda Agricola Baracchi 2010 Brut Rosé
• Azienda Agricola Baracchi 2011 Olive Oil

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Click here to view our past recipes:

October 2012

September 2012

August 2012

July 2012

June 2012