Spaghetti alla Carbonara & Orvieto, the Wine of Popes

To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.

Orvieto, “the wine of the popes”, has a history as rich as its flavor. Popes, princes, and artists visiting from Rome and Florence, two of its neighboring cities, once sipped this abboccato, or semi-sweet wine. The medieval city of Perugia makes up the hills that surround the Umbrian capital city of Orvieto.

Recipe
4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut into 1/2” pieces
2 tsp. freshly cracked black pepper, plus more to taste
1 3/4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti

1. Heat oil in a 10” skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1/2 cups Parmesan and egg and yolks and stir to combine; set aside.

2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3/4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.

Nowadays Orvieto is bottled mainly dry and is Straw yellow in color. The bouquet is fruity and floral with inviting with notes of meadow flowers, golden apples and fig. On the palate the flavor is refreshing but smooth, thanks to the balance between the wine’s structure, acidity and fruity notes. The finish is long and fragrant, reminiscent of almonds, exhibiting perfect nuances to pair with smoky and creamy pastas.