Who doesn’t love pasta carbonara with it’s smoky rich flavor but when you make the traditional way it can be high in calories and fat. This recipe uses milk cheddar cheese to help bind...but you still get all of that yummy bacon goodness. You may also use turkey bacon if regular bacon is not in your dietary plan. We paired this with a Fratelli Recchia Valpolicella Classico Superiore le Muraie di Ripasso 2008 from our friends at Wine Chateu. http://www.winechateau.com/sku1788657_FRATELLI-RECCHIA-VALPOLICELLA-CLASSICO-SUPERIORE-LE-MURAIE-DI-RIPASSO-750ML-2008
A wine review is below.
Better Pasta Carbonara
8 oz spaghetti or other pasta of choice
6 slices lean bacon fat trimmed and cut into small pieces
1T olive oil
1 teaspoon Dijon mustard
2 T white wine (can use chicken stock)
2 T grated sharp cheddar cheese
2/3 cup skim milk
Freshly ground black pepper
Grated parmesan cheese
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Heat a non-stick pan and add the bacon, cook on medium high heat for about five minutes until browned. Use a paper towel to blot any excess fat.
Stir in mustard and wine/stock and cook for three more minutes.
Reduce heat and add the cheddar, stir until melted.
Remove pan from heat and let cool slightly. Season with pepper to taste.
Gradually add the milk stirring continusouly until combine. Do not add any additional heat at this stage.
Drain the pasta and return to the warm pot. Pour the carbonara sauce over the pasta and toss gently. Add parmesan cheese to taste.
To make Better add one element of whole grain pasta, organic bacon or organic mustard. To make Best add multiple elements of whole grain pasta, organic bacon and organic mustard.
Fratelli Recchia Valpolicella Classico Superiore le Muraie di Ripasso 2008 wine review.
My friends at Wine Chateau www.winechateau.com are always so generous and send me wines to review and create a recipe around. I love a challenge and this Fratelli Recchia Valpolicella Classico Superiore le Muraie di Ripasso 2008 was no exception and a wonderful surprise. Amarone is not a wine I am typically familiar with but after some research I chose the carbonara recipe above as it is something I have been making for years and the Amarone was the perfect reason to share this recipe with you.
The Fratelli Recchia Valpolicella Classico Superiore le Muraie di Ripasso 2008 http://www.winechateau.com/sku1788657_FRATELLI-RECCHIA-VALPOLICELLA-CLASSICO-SUPERIORE-LE-MURAIE-DI-RIPASSO-750ML-2008 has lovely hints of dried fruit. In fact Amarone wine is make with partially dried grapes and the hints of dried grape, raspberry and cherry really shine thorugh. This wine is non-acidic with a smooth finish. One thing to keep in mind is that this wine has a higher alcohol level at 15% than most wines. All in all this is a lovely wine.
If you live in New Jersey stop into Wine Chateau www.winechateau.com for all of your wine needs. Even if you don’t live in New Jersey you can have wine shipped from Wine Chateau at very reasonable rates.
Enjoy the Best Food and Wine!
Patty
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