Pasta Carbonara alla Barbera d’Alba Bricco Sterpone Recipe

carbonara recipe

Mamma mia, pasta carbonara alla barbera – #getinmybelly! 

My armchair wine travel team up with Elaine of Carpe Travel brings another fare la scarpetta-worthy recipe to the site.

The divine pasta carbonara, a mid-20th-century comfort food masterpiece from Bella Roma, is made with egg, hard cheese (usually Pecorino Romano or Parmigiano-Reggiano), cured pork, and black pepper.

Our northern Italy version features robust and zesty Barbera d’Alba – in the dish and as the wine pairing.

This carbonara recipe was created by Susan, the wife of winemaker Franco Rocca of Cantina del Bricchetto in the Barbaresco winemaking area of Neive. Susan is a brilliant chef, serving visitors her take on traditional recipes – local and beyond. I’m particularly fond of her paella and am holding her to her promise of cooking it together this summer!

fare la scarpetta

Pasta Carbonara wine pairing: Franco Rocca Bricco Sterpone Barbera d’Alba of course!

As you might guess from the recipe name, recommended pairing for this pasta carbonara is the Franco Rocca Bricco Sterone Barbera d’Alba. A pairing tip I learned early in my wine and food matching days: cook with it, then pour a glass to beautifully tie together the meal and the wine.

Pasta Carbonara alla Barbera Bricco Sterpone

A Nothern Italian version of this favorite Roman pasta that incorporates robust, zesty, Barbera d'Alba. The recipe comes from the Langhe hills of Barbaresco, by Susan, the wife of winemaker Franco Rocca, who livens the flavor with their most popular wine: Franco Rocca Barbera d'Alba Bricco Sterpone.
Servings: 4 people
Author: Susan Zambrano, Cantina del Bricchetto / Franco Rocca Winery

Ingredients

  • 300 grams guanciale, pancetta, or bacon, diced
  • 300 grams spaghetti
  • 500 ml Barbera Bricco Sterpone
  • 1 scallion, diced
  • 5 egg yolks
  • 200 ml fresh cream
  • extra virgin olive oil
  • Salt and pepper to taste
  • 300 grams parmigiano reggiano

Instructions

  • Heat olive oil in a frying pan and saute the scallions, diced, for five minutes.
  • Add the guanciale and let it cook for a few minutes, then add the wine a little at a time. Cook, stirring frequently until all the wine is reduced.
  • When the wine has nearly evaporated, add the cream and cook for 2 minutes.
  • Meanwhile, mix the egg yolk with the Parmigiano cheese and pepper.
  • Cook the spaghetti al dente. Reserve 1 cup of the cooking water.
  • When the spaghetti has finished cooking, toss it in the pan with the guanciale. Add the egg yolk mix, stirring quickly, and then some of the cooking water, stirring constantly.
  • Cook for one minute, then turn off the heat and serve with a glass of Barbera Bricco Sterpone.

Get Your Franco Rocca Wine!

Get a bottle (or two!) of Franco Rocca Bricco Sterpone as well as his other Barbaresco wines with shipping directly from the Langhe! FREE shipping on orders of 12+ bottles.

And, don’t miss Elaine’s winemaker interview with Franco on Carpe Travel. Also, check out all her armchair wine travel adventure.

Click for more Franco Rocca wine pairing ideas and to place your order.

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