Wine Country Recipe: Robert Renzoni’s Spaghetti Alla Carbonara

December 13th, 2011

This month’s Wine Country Recipe is from the wonderful folks at Robert Renzoni Vineyards. It’s a classic Spaghetti Alla Carbonara- a decadent pasta dish made from pancetta, eggs and Parmigiano Reggiano. Using farm-fresh, free-range organic eggs and aged Parmigiano Reggiano will take this dish up to a whole new level, so make sure to put those items on your shopping list. Also- you don’t want to forget the wine- a dish this delicious deserves a nice Robert Renzoni Vineyards 2008 Sangiovese. Salute!

Spaghetti Alla Carbonara

1 lb dry spaghetti
2 tbsp Robert Renzoni Extra Virgin Olive Oil
4 oz diced pancetta
4 garlic cloves, finely chopped
2 large eggs
1 cup grated Parmigiano Reggiano
fresh ground black pepper
1/2 cup chopped Italian parsley

Bring large pot of salted water to a boil, add pasta and cook 8-10
minutes. Meanwhile, heat Robert Renzoni Olive Oil in a deep skillet
over medium flame. Add pancetta and cook for 2-3 minutes. Toss the
garlic into the skillet with the pancetta and sauté for another minute,
then reduce flame to slow cooking.

Drain pasta and save a little water. Add drained spaghetti to the
skillet with pancetta and garlic. At this point, beat the eggs and
chopped parsley. You can add some of the pasta water for better

Serve on a big oval plate, Italian Family Style, and garnish with
Parmigiano Reggiano and fresh chopped Italian parsley.

Serve with Robert Renzoni Vineyards 2008 Sangiovese.







Recipe courtesy of Robert Renzoni Vineyards & Rustico Ristorante and


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