Carbonara pasta 2000
A double matching in this recipe of David di Corato for The House of Pairing.
Bidis Chardonnay,, whose richness on the palate perfectly marries the creaminess of the egg and the finesse of tropical fruit aromas, tepers the intense aroma of the carbonara. A rich wine, fermented and aged in oak barrels, a wine which maintains the freshness of its white earth source and the breezes which sweep over the vineyard.
The presence of the beef cheeks recalls Cerasuolo di Vittoria, te perfect marriage between the aromatic Frappato and the dense and velvety Nero d’Avola. A perfect fusion for a rich first course such as carbonara.
Ingredients for 4 persons
10 ounces of thick spaghetti
8 slice of pork jowls
extra-virgin olive oil
Cook the egg at a low temperature (140° Fahenheit) for 40 minutes. Once cooked, separate the yolk from the white part and set the yolk aside. Prepare the pork jowls in a Teflon frying pan and pat dry with paper towels, then keep it warm. Cook the pasta, drain it, then sauté it in a frying pan with the a bit of cooking water, the grated pecorino romano (a sharp sheep chesse), and sliced pork jowls. Season with black pepper and serve with the egg yolk on the side.