Spaghetti alla Carbonara & Roero Arneis

Arneis, the white grape from Piemonte. Though, grown elsewhere throughout the region, it is most famously grown in the ancient district of Roero. Roero is nestled in the Northeastern area of Cuneo, a province that lies between Bra, and Alba. Arneis which translates to little rascal, gets its name because of its unpredictability, and as we like to think, it’s uncanny charm.

Summer is winding down, but we have a few more weeks of basking in the sun. Roero Arneis is the grape to acquaint yourself with as we transition from warm summer days to breezy autumn evenings. Intriguing to sophisticated wine lovers, and approachable for wine novices, Arneis is full of personality (that little rascal).

Spaghetti alla Carbonara is a dish as ancient as the district of Roero. It’s delish, hearty, and pairs beautifully with Roero Arneis. With just a few ingredients, you will discover that Roero Arneis is fruit forward and smooth, but has a definite dryness and acidity to cleanse your palate, and cut through the bacon and cheese. It truly is a delightful sensation.

If you want to treat yourself, opt for pancetta.

½ lb of fresh or dry pasta. Preferably spaghetti. For traditions sake.

4 oz of bacon or pancetta

2 eggs (1 for garnish – optional)

Pinch of black pepper

1 garlic clove

¼ c of Parmigiano-Reggiano

  1. In a medium saucepan, bring 2 quarts of water to boil. Add a generous amount of salt to the boiling water. Cook pasta for 7-8 minutes, or to barely al dente. Don’t cook the pasta to al dente. The pasta will be tossed in a saute pan with other ingredients later. Drain.
  2. While the water is boiling, and pasta is cooking, mince the garlic, chop your bacon (or pancetta) and saute over medium heat until it gets crisp; 3-4 minutes. Add minced garlic, black pepper and continue to saute an additional few minutes. Once to desired crispness, remove excess grease.
  3. Beat 1 egg, and slowly temper hot pasta water while beating continuously. Add in Parmigiano-Reggiano.
  4. Add Pasta into bacon (or pancetta) pan. Make sure it is off heat, and gently toss. Add the egg mixture slowly with low heat, and toss to thoroughly mix egg and cheese, and to finish cooking the pasta. Turn off heat until egg mixture is thickened.
  5. Place Carbonara into a serving bowl. Garnish with black pepper and the yolk of the remaining egg. Don’t worry, the yolk will cook with the heat of your pasta. It’s a beautiful rustic detail. This can be omitted.
  6. Pour yourself a glass of Roero Arneis. Sip, swirl, and smile. #SummerofArneis



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