Of all of the amazing foods that Italy has produced, pasta may be the one that is most emblematic of the country. Simple, wholesome, and capable of combining with practically anything, a pasta dish works for almost any occasion.
We could go on for days about all of the amazing variations of pasta dishes that you could try. But in this article, we want to focus on an old favourite:
Pasta carbonara.
Here, we’re going to share a great recipe for making the meal. Then, we’ll drop some hints about the five great Italian wines that you should consider serving alongside it.
The Ingredients
Before we get started with the recipe, we need to give credit to the brilliant people at Simply Recipes, who have inspired this dish and created something that can be whipped up in a matter of minutes while still satisfying the appetites of any pasta fan.
This recipe provides between four and six servings of pasta carbonara, depending on how large you want your portions. You’ll have it wrapped up in about 30 minutes.
With that being said, let’s take a look at what you need to bring this dish to life.
- A pound of either spaghetti, fettuccine, or bucatini. Spaghetti is the pasta that’s most often used for this dish.
- A cup of grated Parmesan cheese.
- A tablespoon of unsalted butter.
- A couple of minced cloves of garlic.
- Half a pound of diced pancetta
- Four whole eggs.
- Some salt and pepper for seasoning.
The Method
Happily, the steps for making this dish are very simple, meaning you don’t have to be some sort of expert behind the stove to make it. Just have your ingredients ready and follow these steps.
Step #1
Grab a large pot and fill it with water. Put the water onto the hob to boil. As an added little tip for flavour, add a tablespoon of salt for every two quarts of water that you have in your pot.
Step #2
As the water is boiling in the pot, place your butter in a large sauté pan and heat it over a medium flame. Throw in your diced pancetta and cook it until it turns crispy.
Step #3
Once the pancetta has a nice crisp, add your minced garlic to the pan and cook it for a further minute. Then, place the pancetta and garlic in a bowl after taking the pan off the heat.
Step #4
Grab a small bowl and add all of your eggs. Give them a good beating before adding about half of your Parmesan.
Step #5
By this point, your water should have reached a rolling boil. Add your dry pasta and cook it according to the instructions on the packet. However, you’re not going to cook it to completion in the pot.
Step #6
Wait for your pasta to reach the “al dente” state, which means it’s still a little firm.
Once it reaches that state, use some tongs to move the pasta from the pot and into the bowl that contains your bacon and garlic. Don’t worry about trying to dry the pasta out as you move it. Do the job as quickly as possible because you want the heat from the pasta to heat your eggs into a sauce.
Also, reserve some of the water used to cook the pasta.
Step #7
Toss everything in the bowl to combine, allowing time for the pasta to cool ever so slightly. This will ensure your eggs don’t curdle when you add them.
Step #8
Add your egg mixture to the bowl and quickly toss it all to combine.
From there, add a little salt before pouring a little of your pasta water back into your pasta to ensure it doesn’t dry out.
Voila!
You have pasta carbonara that you can share with multiple people. Sprinkle a little of your remaining Parmesan on each dish, along with some ground pepper, for seasoning.
The Wine Pairings
So, you have a delicious pasta dish just waiting for you to devour it. The question now is what wines should you combine with it to really send the meal over the edge.
We have a selection of five that would be perfect for the dinner table.
Chianti Classico
It may seem like a strange choice as red wines don’t often go with pasta dishes. However, the combination of cheese, garlic, and pancetta make for a dish that has flavours that are rich enough to not get overwhelmed by the Chianti.
Soave Classico
A gorgeous dry Italian white wine, Soave Classico is probably closer to what you’d expect from a pasta and wine pairing. It’s refreshing while being more than capable of contending with the flavoursome pancetta in the dish.
Prosecco
Of course, the world’s most popular sparkling wine has to make an appearance here. If you’re looking for something a little lighter to go with the dish, Prosecco is your choice. It does a great job of cleansing your palate between mouthfuls.
Pinot Noir
A light and fruity red wine, the key to Pinot Noir is that it has enough acidity to cut through your rich sauce without being so powerful that it overwhelms the entire dish. This wine washes away the fats in the dish, leaving your tastebuds free to experience every bite of your dish as though it were completely fresh.
Pinot Grigio
Another pinot grape, the best Pinot Grigio wines are crisp, clean, and do a great job of giving you that fresh palate you need for each bite of your carbonara. If you’re able to grab some from the Alto Adige region, you’re in for a real treat.
The Final Word
Pasta and wine.
Is there any combination that is more Italian?
Not for our money. And here, you have a pasta dish, with several wine choices, that we’re sure will knock your socks off. And best of all, you can find every single one of the wines we’ve mentioned here in the Xtrawine store.
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