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  • Writer's pictureCarlos Sarmiento

Spaghetti alla Carbonara & 2018 Tenuta Di Nozzole - Chianti Classico - Riserva DOCG

Updated: Feb 22, 2022

(Photo: Carlos Sarmiento)

In my pursuit of expanding (and perfecting) my repertoire of la cucina Italiana…there is one dish I have always wanted to make...Spaghetti alla Carbonara.

Carbonara is an authentic Italian dish (from Rome) that consists of: pasta, eggs, cheese, black pepper and cured pork (traditionally guanciale, but pancetta is also a popular substitute).

(Photo: Luca Lago)

There are two theories of the origin of the name Carbonara. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers.

It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, repressed stages of Italian unification in the early 19th century.

Either way, it is certainly an urban Roman dish, beloved by many around the world.

Let‘s get cooking!

Menu: Spaghetti Carbonara (spaghetti cooked with pancetta, pecorino-romano & parmiggiano-reggiano cheeses, cracked pepper and egg yolks).

Wine pairing: 2018 Tenuta Di Nozzole - Chianti Classico - Riserva DOCG (Chianti, Italy)

Serves 4


  • 10.5 ounces or approximately 1/2 of box of spaghetti

  • 3 ounces Pecorino Romano cheese

  • 3 ounces Parmigiano-Reggiano cheese

  • 10.5 ounces guanciale (skin removed but not fat) or pancetta cut into small strips that include fat and meat in each strip.

  • 4 eggs (yolks only)

  • Cracked black pepper to taste


  • Bring 5 quarts of water to a boil. No need for salt in this recipe!

  • Add the pasta into the boiling water (NOTE: No salt!) and lightly push it down for the first 30 seconds to cook the pasta evenly.Cook al dente, according to package instructions.

  • Next, put your guanciale or pancetta into a large pan on medium-low heat, continuously stirring, so it doesn’t burn. When it cooks, it will be crispy on the outside and nice and tender on the inside. (No need to oil the pan because the guanciale releases oil as it cooks making deliciously crispy bites).

  • Place egg yolks in the large mixing bowl. Whisk egg yolks until they are mixed and light. Once you have done this, collect a mug of pasta water (water from the pasta that is being cooked). This water will be used to create the creamy consistency of the spaghetti.

  • Add ½ of the pecorino and parmigiano cheeses into the eggs with a splash of reserved pasta water, then mix. Once the cheese mixture is combined, add in the rest of the cheeses, and continue whisking until you get a thick consistency.

  • Take half of the crispy guanciale or pancetta out of the pan and set it aside.

  • Using a set of tongs, transfer your al dente pasta from the pot right into the pan with guanciale/pancetta. It’s okay if some water comes with it; it will help make the sauce creamier later.

  • Stir constantly. Then add a splash of pasta water. Continue stirring for a few minutes.

  • Remove the pan from medium heat and add your carbonara mixture to the hot pasta with another splash of pasta water. Continue stirring until you get a super creamy spaghetti carbonara.

  • Add the pasta back into the large mixing bowl and stir until all the egg mixture is covering the pasta.

  • Add a generous amount of cracked black pepper onto the spaghetti, stir, then add some more pepper and stir again.

  • Toass the spaghetti in the large bowl, it will help make the pasta creamier.

Serve it up!

This dish is meant to be served right away unto the serving plates with a little extra guanciale or pancetta on top and a very small amount of extra cheese.

Buon appetito! Enjoy! L’amore passa, la fame no

Love fades, hunger doesn’t - Old Italian saying.

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine…

Nozzole estate consists of 1,000 acres of vineyards at 300 meters in elevation in the Chianti Classico zone.

In order to obtain concentration and complexity in the wine, yields are kept low. The grapes were hand harvested, destemmed and crushed. Fermentation was initiated on the skins in temperature-controlled stainless steel tanks and maceration lasted 15-20 days.

The wine was racked into stainless steel tanks for malolactic fermentation before aging for 16 months in large Slavonian oak vats followed by a minimum of 3 months in bottle before release.

2018 Tenuta Di Nozzole - Chianti Classico - Riserva DOCG (Chianti, Italy)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes: Red berry and cherry aromas and flavors and earthy under notes are shaped by vibrant, fresh acidity and a backbone of a firm yet elegant tannins.

Grapes: 100% Sangiovese

Food pairing: Pairs well with meats, poultry and cheeses.


91 Points Wine Spectator

Thank you to Kobrand Wine & Spirits For providing this exceptional Chianti Classico, now a personal favorite of mine. Grazie!

For more information, visit:

For finding and purchasing this wine, check out Kobrand Wine & Spirits’ retail locator from

Just click on the link and enter your zip code and local stores and restaurants that feature these wines will show up!

Stay tuned for future postings featuring two other amazing Italian red wines from Kobrand Wine & Spirits.

2019 Tenute Silvio Nardi - Brunello di Montalcino DOCG

2019 Insoglio del cinghiale - Campo di Sasso - Bibbona

(Photo: Carlos Sarmiento)


Thanks to Sarah Ubertaccio and her team at qb cucina for the beautifully curated dishes.

For more information, visit:


Decorative wine drip collar ring provided by:

(Special discount promo code: CFW15)

Thank you!

(Photo: Loredana Poletto)

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