Squid Ink Carbonara with Heirloom Cherry Tomatoes - Duvanera Pairing
Feb 03, 2023
Squid Ink Carbonara with Heriloom Cherry Tomatoes
The elegance of this pasta is truly lovely. The black noodles look incredible, yet the dish is simple to build. The cheese-filled carbonara sauce creates the perfect velvety sauce to envelop the noodles. Salty lardon and sweet cherry tomatoes add variety and vibrancy to each bite. The pasta noodles are available online and at most specialty food stores. Otherwise, you can easily substitute regular durum pasta if desired. This elegant pasta is versatile when paired, nuanced yet pure. It's perfect with our soft and full-bodied Duvanera.
Tasting notes - Duvanera|
Duvanera radiates with a deep ruby color and bewitching aromas reminiscent of blackberries, morello cherries, violets, roses, cocoa, and black pepper. The palate is soft and full-bodied with smooth tannins and a persistent mouthfeel sustained by vibrant fresh acidity through the finish.
- 6oz cubed pancetta
- 8oz dried squid ink spaghetti
- 1 garlic clove
- 6 egg yolks
- ¼ cup warm water
- 1 cup grated parmesan cheese
- 2 cups cherry tomatoes
Salt and Pepper to taste
In a large frying pan, cook the pancetta until golden and crisp. Remove from pan with a slotted spoon. Pour the grease through a fine mesh strainer into a small bowl or jar. Bring a large pot of lightly salted water to a boil. Mince garlic clove.
In a large bowl whisk the egg yolks until light, frothy and creamy yellow in color. Pour 2 tbsp of the leftover strained grease from the pancetta and add the minced garlic. Whisk to combine.
When the water is boiling, add the spaghetti, swirling the water to ensure it doesn't stock to the pot and fully immerses in the water. Reduce the heat to medium high and boil for 8 minutes, or according to package directions, until aldente.
While the pasta is cooking, add the warm water to the yolk mixture and whisk to loosen and war, then add the cheese again, whisk to fully incorporate. The mixture will be fluffy, loose and very creamy in texture.
Strain the pasta, quickly rinse in hot water, shake off additional water and immediately return to the pot, with the pot on the counter or trivet. Using a spautla, pour all the egg mixture over the pasta, and using tongs, toss to evenly coat the noodles in the sauce. Return the pot to the stove, over medium low heat, continuing to toss the noodles in the sauce. It will thicken slightly and venly coat all the noodles, about 3 minutes. Remove from heat and divided amongst the serving plates. Top with the crisped pancetta and cherry tomatoes. Serve immediately with a dusting of parmesan, salt and pepper to taste.
This pasta is best enjoyed the moment it's made, but leftovers will store in the fridge for 1 day in an airtight container.
Nestled off the coast of the Italian mainland, on the beautiful island of Sicily, you'll find our stunning gem- the Gambino Winery. Perched on the side of Mt Etna, an active volcano overlooking the Mediterranean Sea, the unique climate and soil conditions of this picturesque location is the perfect setting to produce the world's most exquisite wines.
Grape: Nero D'Avola
Finish: Smooth, lingering tannins with a hint of chocolate
Color: Intense ruby red
Serve at: 64-68 °F