#VintnerRecipes - Dish 1: Carbonara Spaghetti with Oro di Eméra

Ingredients for Two:

300g of spaghetti
High-quality guanciale
Pecorino Romano and/or Parmesan
Fresh eggs for each diner: 1 yolk and 1/3 of a whole egg
Freshly ground black pepper

Preparation:

Cut the pancetta or guanciale into thin strips and sauté without oil in a moderate heat pan. When the fat becomes translucent and the lean part is lightly toasted, remove from heat and set aside the oil derived from the fat.

Crack the eggs and whisk them. In a separate bowl, place the cheese.

Start cooking the pasta and meanwhile, heat the pepper crushed in a mortar. You should observe the so-called "pepper jump," but be careful not to burn it.

At this point, add some pasta cooking water and keep it on the heat. Using the same cooking water, dissolve the cheese and add it to the eggs, stirring to obtain a creamy mixture.

Transfer the still slightly raw pasta to the pan, add the oil extracted from the fat, and part of the pancetta (the remaining part will be used to decorate the dish) and toss.

Once the cooking is complete, remove from heat and stir for another 10 seconds to slightly lower the temperature.

Then add the egg and cheese mixture, quickly stir, and serve, adding pancetta (or guanciale), a sprinkle of cheese, and a grind of pepper.

The dish becomes a culinary work of art, to be shared with your loved ones. Discover the art of taste with Oro di Eméra, available in our online wine shop ????✨