Gemelli carbonara

In a heavy based saucepan, heat the olive oil and butter and gently fry the onions and pancetta until the onion is translucent and the pancetta nicely browned. Add the garlic and Pork Rub and cook for another minute or 2. Add the white wine and allow to bubble away until all the alcohol has evaporated.

In a mixing bowl, whisk together the cream, parmesan cheese, eggs and pepper to taste. There is a lot of saltiness from the pancetta and parmesan, so do not add salt.

When the pasta is ready, strain and reserve ¼ cup of pasta water. Add the pasta and water to the pan with the pancetta and garlic and slowly add the cream and egg mixture, stirring constantly. Remove the pan from the heat as the residual heat will continue to cook the egg while you continually toss the pasta through the cream sauce. Season with freshly ground pepper and serve immediately!

Serves 4

Wine suggestions

The combination of the creaminess and the pepper and spicy pancetta calls for a creamy white with some personality. My choice here would be a young Umbrian Grechetto from a good producer called Faleco. Made from one of the oldest grape varieties in the world, this has a delicious herby character.



Ingredients

  • 50 g Gemelli pasta
  • (alternatively use Penne)
  • 300 g pancetta, sliced
  • into 2 cm lardons
  • 1 onion, finely diced
  • 2 garlic cloves, finely crushed
  • 1 tbsp olive oil
  • 1tbsp butter
  • 1 tbsp NoMU Pork Rub
  • 125 ml white wine
  • 3 eggs
  • 125 ml pouring cream
  • 100 g parmigiano reggiano, grated
  • NoMU Just Pepper