One more go perfecting the simple dish of Carbonara and impressing Italians.
Benanti Etna Rosso - Nerello Mascalese and Nerello Capuccio blend from the foothills of the mighty Etna was served up to accommodate the generous amount of black pepper in my adapted recipe. The wine appears pale and slightly opaque and offers lots of cherry fruit and spiced berries. A little smokey with substantial amount of grip from the tannins. I'm a little bit weary of egg in the recipe, especially when I didn't have the time to search for a decent batch hence lots of pepper.
The acidity worked amazingly with the pancetta and taosted garlic, with the fleshy palate enhanced the cracked pepper.
Here's how: Put on the pasta, time it so slightly undercooked. Smash 6 or more cloves of garlic and add to 2 tbsp of olive oil in the pan (add garlic when oil still cold). As it heats up gently (low to medium heat) add the pancetta - about 100grams. Idea is to get the pancetta crispy and release its fat and fuse with the garlic, effectively toasting it. Add some pasta water, about 3 tbsp. Meanwhile, prepare lots of black pepper coarsely ground into a mixture of 2 beaten eggs and one yolk. Generously grate Parmesan into the mixture. When pasta's done, add to pan and quickly stir in egg mixture. Serve.