This was based off of Mario Batali's recipe on FoodandWine.com but modified to pair with the wine(s). It's such a simple recipe, but the final dish benefits from the texture from the eggs on top. We roasted broccoli with a little olive oil and a pinch of sugar to enhance the browning of the vegetables.
1/4 LB pancetta 1/4 LB thick cut bacon 1 LB dry spaghetti 1 cup Parmigiano-Reggiano, grated 4 egg yolk, separated Black pepper, freshly ground Salt
In a 12- to 14-inch sauté pan, render and cook the pork products together until it is crispy and golden, 6 to 8 minutes. Do not drain the fat from pan and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti (we use wheat or whole grain), until tender yet al dente. Drain the spaghetti, reserving the pasta cooking water.
Reheat thein the pan with the fat and add approximately 1/4 cup of the pasta cooking water. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, about 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.
Hahn Estate winery makes some exciting wines, and at Chéz Bakas we love the SLH series of wines which stands for Santa Lucia Highlands. The Pinot Gris and Chardonnay are exceptional wines. For this recipe, the Pinot Gris makes an ideal pairing because the wine compliments the flavors in the main dish without overpowering it.
I like pairing local foods with local wines, and because this is a dish rooted in Italian cuisine, an Italian style wine is my first choice. We didn't have a Pinot Grigio readily available, so I went with the next closest thing—Pinot Gris. The wine and food stimulate the senses in a menagerie of wonderful smells, taste and texture. This is a fairly simple dish, but chock full of flavor. And hey, it's got bacon in it! Cheers
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