Chef's Easy Carbonara Pasta | Sequoia Grove Winery
Nothing is cozier than braised, fall-off-the-bone tender short ribs served over Polenta. Chef Spencer pairs the richness of our Calistoga-grown Frediani Cabernet with this hearty dish, with the hints...
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Ingredients
- 3 Tbsp. kosher salt
- 4oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- 2oz. Parmesan or Pecorino Romano
- 4 large egg yolks
- 2 large eggs
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1lb. spaghetti, bucatini, or rigatoni
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