Our Chardonnay is the perfect complement to carbonara because of the wine’s bright acidity and rich texture. The wine’s acidity cuts through the richness of the carbonara, balancing the creamy sauce and fatty pork. Subtle oak notes and hints of citrus complement the dish’s savory flavors, enhancing the overall dining experience.
Ingredients
Instructions
Heat 6 qt. water in a large pot over high heat. Remove 4 oz. guanciale from packaging and cut into small cubes. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside. Working next to the pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to the pot. Discard any remaining fat. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1 3⁄4 cups of pasta cooking liquid with the same heatproof measuring cup. Add 1 cup reserved pasta cooking liquid to the Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to the Dutch oven. Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring
constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it). Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.Enjoy!
