Roman comfort meets Hunter Valley elegance.

Silky spaghetti carbonara made the traditional way — egg yolk, pecorino, black pepper, and crisp guanciale — paired with a glass of Sobels Shepherd Chardonnay. Simple ingredients, perfect balance, unforgettable flavour.

Roman Carbonara (Restaurant-Style)

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

• 200 g spaghetti
• 120 g guanciale (or pancetta), diced
• 2 large egg yolks + 1 whole egg
• 60 g finely grated Pecorino Romano
• Freshly cracked black pepper
• Salt (for pasta water)

 

Method

1. Boil the pasta
   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
2. Cook the guanciale
   In a pan over medium heat, cook the diced guanciale until crisp and golden.
   Turn off the heat but leave the rendered fat in the pan.
3. Prepare the carbonara base
   In a bowl whisk together:
   o Egg yolks
   o Whole egg
   o Pecorino Romano
   o A generous amount of cracked black pepper

 

The mixture should form a thick creamy paste.

4. Combine pasta and guanciale
   Reserve 1⁄2 cup pasta water, then drain the pasta.
   Add hot pasta directly to the pan with the guanciale and toss.
5. Create the sauce
   Remove the pan from heat.
   Add the egg mixture and toss quickly, adding small splashes of pasta water to create
   a silky sauce.
   The heat from the pasta gently cooks the eggs into a creamy sauce.
6. Finish
   Plate the pasta in a neat nest.
   Top with extra Pecorino Romano and freshly cracked black pepper.

 

Why it pairs so well with carbonara:

• Acidity cuts through richness
  Carbonara is intensely creamy (egg, cheese, fat from guanciale). The Chardonnay’s
  natural acidity refreshes the palate, preventing the dish from feeling heavy.
• Creamy texture mirrors the sauce
  If the wine has undergone malolactic fermentation (common in Chardonnay), it
  develops a soft, buttery mouthfeel that complements the silky carbonara sauce
  rather than competing with it.
• Fruit and citrus lift the flavours
  Notes of citrus, apple, or peach brighten the dish, enhancing the saltiness of
  Pecorino and the savoury depth of the pork.
• Subtle oak or nuttiness echoes the cheese
  Light oak or lees ageing can add nutty, toasty complexity, which harmonises with the
  aged Pecorino Romano and black pepper.