Spaghetti carbonara
This recipe appeared in the August/September 2007 issue of Gourmet Traveller WINE.
Wine to try
2005 Umani Ronchi Verdicchio dei Castelli di Jesi Casal di Serra, Marche (Italy), A$23.95
This may be a simple meal but it’s one with a good punch of flavour. The combination of cured pork, cheese and egg would challenge a light, lean, linear white wine. A soft, medium-bodied red would work well – an unwooded sangiovese such as Fattoria Zerbina’s Ceregio or a light pinot. A more exciting combination is this grown-up verdicchio from exciting Osimo producer Umani Ronchi. It fits the richness and texture of this classic pasta dish and shows little overt fruitiness yet has the intensity and textural complexity to meet the flavours of the core ingredients. There’s also sufficient power to meet the density of the cheese.
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Spaghetti carbonara
Serves
6
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50ml
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extra-virgin olive oil
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200g
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guanciale (see note) or pancetta – finely chopped
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6
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egg yolks
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3
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eggwhites
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25g (1/3 cup)
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finely grated parmesan
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25g (1/3 cup)
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finely grated pecorino
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500g
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spaghetti
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1
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Heat olive oil in a frying pan, add guanciale or pancetta and sauté over medium heat until crisp. Drain on kitchen paper and set aside.
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2
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Whisk together egg yolks and whites in a large bowl. Add parmesan and pecorino and season with freshly ground black pepper.
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3
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Cook spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving some cooking water.
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4
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Add spaghetti to egg mixture with guanciale or pancetta and olive oil, and mix quickly to combine, adding cooking water if pasta is too dry. Season to taste with sea salt and ground black pepper and serve immediately.
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Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris
DRINK SUGGESTION Peter Bourne