Spaghetti carbonara with white wine
6 servings
25 minutes
Spaghetti carbonara with white wine is a refined reinterpretation of the classic Italian dish, rooted in the depths of Roman cuisine. It features pancetta, parmesan, and eggs that create a creamy texture without cream. The addition of white wine fills the flavor with lightness and sophistication, highlighting the salty notes of pancetta and the richness of cheese. The pasta is quick and easy to prepare, and the result impresses with its harmonious blend of aromas. It's the perfect dish for a cozy dinner when you want to indulge in something elegant yet homey. It is recommended to serve with a glass of dry white wine that enhances the richness of flavor. Spaghetti carbonara with white wine is a gastronomic symphony that brings warmth and joy in every bite.
1
Heat oil in a pan over high heat. Sauté crushed garlic cloves until golden. Remove garlic from the pan. Add sliced pancetta and fry until crispy. Pour in wine and cook until thickened for about 3 minutes. Remove the pan from heat.
- Extra virgin olive oil: 3 tablespoons
- Garlic: 4 cloves
- Pancetta: 300 g
- White wine: 0.5 glass
2
Boil the spaghetti until al dente. Drain the water, reserving 1/4 cup of it. In a large bowl, mix parmesan, pecorino, parsley, and eggs. Whisk together and slowly pour in 1/4 cup of spaghetti water. Add the spaghetti and pancetta. Season with salt and pepper. Toss and serve the pasta hot. Enjoy your meal!
- Spaghetti: 500 g
- Grated Parmesan cheese: 120 g
- Grated Pecorino Romano cheese: 0.5 glass
- Chopped parsley: 2 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste