CARBONARA ~ PAIRED WITH 425CELLARS TEMPRANILLO
From the kitchen of 425Cellars ~ James Vazquez & Cory Barnidge
INGREDIENTS (serves 3-4 people)
DIRECTIONS
Step 1
Heat a large pot with water. Add a generous amount of salt and glug of olive oil. The olive oil will prevent the rigatoni from sticking.
Step 2
Cook the rigatoni al dente
Step 3
Meanwhile, chop up bacon and guanciale into ¼ inch cubes.
Step 4
Heat a medium sized skillet of medium heat. Add meat and cook 5-8 minutes.
Step 3
Grate a cup of pecorino and set aside
Step 4
Drain pasta reserving a half cup of pasta liquid
Step 5
Combine cheese, egg and egg yokes in a bowl and whisk
Step 6
Heat skillet with meat of medium, add rigatoni and reserved pasta liquid. Cook stirring often until liquid is gone. Then remove from heat. Allow to cool down for a couple minutes. If the pan is too hot it will make the cheese and egg mixture into scrambled eggs.
Step 7
Once skillet has cooled, add cheese and egg mixture to skillet and stir to combine. Add salt and pepper to taste, serve immediately