Spaghetti alla carbonara

Make this! *from 30Sec Wine Adviser Food Newsletter

INGREDIENTS:
(Serves two)
3-4 strips American smoky bacon or 2 ounces Italian pancetta
2 cloves garlic
1 tablespoon (15ml) olive oil
4-6 ounces (120-180g) spaghetti
1/4 cup (60g) grated Pecorino Romano cheese
Black pepper
Nutmeg
2 eggs, preferably freshest possible free-range
2 tablespoons heavy cream

PROCEDURE:

1. Cut the bacon or pancetta into thin strips. Peel and smash the garlic cloves. Brown the garlic over medium-high heat in a skillet or saute pan; discard it, reduce heat to medium-low, and cook the bacon until it's crisp. Remove from heat; leave the bacon in the pan, but spoon off all but about 2 tablespoons of the fat.

2. Bring a large pot of salted water to boil and, when it comes to a full boil, cook the spaghetti until al dente, typically 7 to 10 minutes depending on thickness.

3. While the spaghetti cooks (or do this in advance if you don't like working under pressure), grate the cheese, put it in a small bowl, and season it with freshly grated black pepper and nutmeg. Break the eggs into a cup, add the heavy cream, stir in the grated cheese mixture and whip it gently with a fork until all the ingredients are mixed.

4. Just before the spaghetti is done, spoon 2 or 3 tablespoons of the pasta cooking water into the egg mixture, stirring briefly. Reheat the pan containing the cooked bacon and remaining fat. Quickly drain the pasta in a big strainer or colander, then put it in the skillet with the bacon and fat, reducing heat to very low. Pour in the egg mixture and toss with two spoons until every strand is coated and the egg mixture barely cooks. Don't overcook; it's better creamy than dry.

WINE MATCH: The dairy flavors pretty much call for a white, and the smoky bacon suggests a richer-styled white. It was fine with a modestly priced, textured blend of Carignan Blanc and Vermentino from Southwestern France, Domaine du Poujol 2006 "Pico" Vin de Pays de l'Heurault.