19 Feb 2021
Try our absolute favorite spaghetti carbonara recipe, perfectly paired with our Estéanna Sauvignon Blanc 2018.
50g bacon, cubed.
2 Tbsp olive oil
50g Parmesan cheese (or aged pecorino) freshly grated.
Freshly ground black pepper.
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, heat the oil in a pan and fry the cubed bacon until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the bacon. Mix well to coat everything. Take off the heat.
3. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.