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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


  • 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


  • Heat olive oil in a frying pan and saute┬áthe 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.