Pasta Carbonara alla Barbera Bricco Sterpone
The divine pasta carbonara, a mid-20th-century comfort food masterpiece from Bella Roma, is made with egg, hard cheese (usually Pecorino Romano or Parmigiano-Reggiano), cured pork, and black pepper. This northern Italy version features robust and zesty Barbera d'Alba - in the dish and as the pairing. The recipe comes from the Langhe hills of Barbaresco, by Susan, the wife of winemaker Franco Rocca, who livens the flavor with their most popular wine: Franco Rocca Barbera d'Alba Bricco Sterpone.
- 300 gr guanciale, pancetta, or bacon, diced
- 300 gr spaghetti (typically about one package of spaghetti noodles)
- 500 ml Barbera Bricco Sterpone (red wine)
- 1 scallion, diced
- 5 egg yolks
- 200 ml fresh cream
- Extra virgin olive oil
- Pepper and salt to taste
- 300 gr parmigiano reggiano
Heat olive oil in a frying pan and saute the scallions, diced, for five minutes. Add the guanciale and let it cook for a few minutes, then add the wine a little at a time. Cook, stirring frequently, until all the wine is reduced. When the wine has nearly evaporated, add the cream and cook for 2 minutes. Meanwhile, mix the egg yolk with the parmigiano cheese and pepper.Cook the spaghetti al dente. Reserve 1 cup of cooking water.When the spaghetti has finished cooking, toss it in the pan with the guanciale. Add the egg yolk mix, stirring quickly, and then some of the cooking water, stirring constantly. Cook for one minute, then turn off the heat and serve with a glass of Barbera Bricco Sterpone.