Robert Renzoni's Spaghetti Alla Carbonara
This Wine Country Recipe is from the Temecula Wine Growers Assoc
and the wonderful folks at Robert Renzoni Vineyards. It’s a classic
Spaghetti Alla Carbonara- a decadent pasta dish made from pancetta,
eggs and Parmigiano Reggiano. Using farm-fresh, free-range organic
eggs and aged Parmigiano Reggiano will take this dish up to a whole
new level, so make sure to put those items on your shopping list.
Also- you don’t want to forget the wine- a dish this delicious deserves
a nice Robert Renzoni Vineyards 2008 Sangiovese. Salute!
Spaghetti Alla Carbonara
1 lb dry spaghetti
2 tbsp Robert Renzoni Extra Virgin Olive Oil
4 oz diced pancetta 4 garlic cloves, finely chopped
2 large eggs
1 cup grated Parmigiano Reggiano
fresh ground black pepper
1/2 cup chopped Italian parsley
Bring large pot of salted water to a boil, add pasta and
cook 8-10 minutes. Meanwhile, heat Robert Renzoni Olive Oil
in a deep skillet over medium flame. Add pancetta and
cook for 2-3 minutes. Toss the garlic into the skillet with
the pancetta and sauté for another minute, then reduce flame
to slow cooking. Drain pasta and save a little water.
Add drained spaghetti to the skillet with pancetta and garlic.
At this point, beat the eggs and chopped parsley. You can add
some of the pasta water for better consistency.
Serve on a big oval plate, Italian Family Style, and garnish
with Parmigiano Reggiano and fresh chopped Italian parsley.
Serve with Robert Renzoni Vineyards 2008 Sangiovese.
Recipe courtesy of Robert Renzoni Vineyards & Rustico Ristorante & Pizzeria http://robertrenzonivineyards.com/our-wine/
