This is the proper way to make this Italian classic – with guanciale, egg and pecorino romano (i.e. no cream!). Guanciale is cured pig’s cheek that you can find in most good delis, providors and butchers these days along with pecorino romano. I recommend pairing this dish with our 2018 Santolin ‘Gladysdale’ Chardonnay for a creamy and textural wine match. A delicious dinner in 30 minutes. ~ Rebecca
“Hand-picked, whole-bunch pressed before an indigenous fermentation. A small portion was skin-inflected, conferring a waft of phenolics and flavour intensity. Maturation: all French wood (35% new), 10 months. Delicious. Long and intense, brimming with white nectarine, tatami, cedar-vanillin oak and truffled, wild yeast, nougat scents. This is tightly furled, nascent and virile. The smoky oak riding uber alles.” 94pts Ned Goodwin, 2020 Halliday Wine Companion.
Spaghetti alla carbonara
Source: Gourmet Traveller
15 minutes preparation
15 minutes cooking
- 400 gm dried spaghetti
- 60 ml mild-flavoured extra-virgin olive oil (¼ cup)
- 200 gm piece guanciale, cut into lardons
- 4 eggs, lightly beaten
- 20 gm finely grated pecorino, plus extra to serve (¼ cup)
- To serve: coarsely chopped flat-leaf parsley (optional)
- First up, pour yourself a glass of 2018 Santolin ‘Gladysdale’ Chardonnay, relax and take a sip!
Bring a large pot of water to the boil, salt it and cook pasta until al dente (8-10 minutes).
Meanwhile, heat oil in a frying pan over medium-high heat, add guanciale and sauté until starting to crisp (2-4 minutes). Set aside and keep warm.
Drain pasta, reserving 2 tbsp cooking water. Add to guanciale with eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. Toss until pasta is coated and sauce begins to thicken (20-30 seconds), then serve immediately, scattered with parsley and extra pecorino to the side.
- Enjoy the aromatic and textural chardonnay with the creamy carbornara.