Wine Country Spaghetti Carbonara
Take the chopped bacon and put into a large fry pan and put into a pre-heated 350-degree oven for 20 minutes. At this point you should have rendered most of the fat, so take the bacon out with a slotted spoon leaving the fat behind in the pan. Place the bacon in a bowl and set aside. Take the pan and pour out all but just a tablespoon of the fat. Add the butter to the pan and set to a low flame. Add the garlic and sauté the garlic on the lowest setting for 2 minutes, do not brown the garlic. Turn off the heat
Add 3 tablespoons of salt to a 6 qt stock pot of water, cover and bring to a boil.
With water boiling add the Dal Raccolto spaghetti. Cook until al dente which should be about 8 minutes. Remove 4 cups of pasta water into a bowl and set aside. Strain the pasta into a strainer and then add the pasta to the pan of garlic. Now add 1 cup of the pasta water and turn heat up to med. Add the chopped sugar snap peas and toss. Now add ½ the grated cheese, bacon and the parsley. Now add 1 cup of pasta water and the four egg yolks. Be careful not to get the pasta too hot because the yolks will curdle. Toss again a few times to emulsify the yolks. Now toss again and be looking to see how loose the pasta is. It should not be too wet or dry but right in the middle.
With some tongs, distribute your delicious Dal Raccolto Wine Country Spaghetti Carbonara between you bowls and top with the remaining cheese and parsley then finish with a drizzle of EVOO to finish the dish.
Wine Note from Chef Brian Overhauser
I am writing this the day after preparing this Carbonara and experiencing the 2017 Cattedrale with it. I can still savor it in my memory as I write this. This was honestly one of the best wine and food pairings I have had in months. The simplicity of this pasta paired with the youthful fruit, acidity and tannins was amazing. What was also enjoyable was how the fruit profile of the wine became more concentrated and darker fruits in taste when followed by a mouthful of this Spaghetti Carbonara………………….Enjoy !!
Wine Note from Winemaker Scott Harvey
After making Amador Barbera for 46 years, this 2017 Cattedrale epitomizes our mountain terroir showing berry-berry aroma with black currents and pepper layered with a spicy dried herb note. The wine finishes with a rich extractive full mouth feel with the berry/cherry notes following through. Perfect pasta wine!