Spring Fusilli Carbonara Paired with Albestre
Mar 12, 2025
SPRING FUSILLI CARBONARA
SERVING 4-6
Fusilli noodles with carbonara are so delicious, as the sauce can wrap all around the curls in the noodles. The egg and cheese and olive oil-based sauce are whisked while the noodles are cooked then it's all tossed together. Fresh peas, corn, grape tomatoes, and torn baby spinach are folded in right before serving creating a fresh vegetable-forward dish that is extremely satisfying and fully vegetarian too! Pair with a crisp glass of Albestre wine, whose bright acidity, delicate fruitiness, and refreshing finish enhance the creamy sauce and fresh vegetables in every bite.
Tasting notes - AlbestreAlbestre Rosato has a luminous pink-amber hue and a delicate aroma of fresh cherries, accented by subtle floral and red berry notes. Made from a Sangiovese and Syrah blend , this rosé is lively and fruit-forward, with a pleasantly tart edge that enhances its refreshing character. Aged for six months in stainless steel , it maintains crisp acidity and purity of fruit, while its light body and clean finish make it a perfect match for appetizers, fresh cheeses, salads, and seafood . |
Ingredients
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Directions
Bring a large pot of salted water to a boil. Cook the fusilli pasta to al dente, according to package directions.
While the pasta is cooking, grate the garlic clove. In a medium-sized bowl, whisk the egg yolks and olive oil until frothy, add in the grated garlic, and parmesan cheese and mix, then add ¼ cup of warm pasta water from the pot. Whisk to combine and create a smooth sauce.
Slice the grape tomatoes and snow peas. Tear the spinach, removing any thick stems.
When the pasta is cooked, strain quickly and return to the pot. While off the element, pour the sauce over the noodles and stir to combine. Return the pot to medium heat and continue to stir for 1 to 2 minutes, until the sauce is thick and has coated the noodles evenly. Add all the vegetables to the pot and toss to combine. Transfer to a serving bowl and garnish with a fresh grating of parmesan cheese and parsley. Serve immediately.
This dish is best enjoyed the day it's made, although will keep in the fridge for up to 3 days in an airtight container.
BUCCELLETTI
The Buccelletti Winery, located in the unspoiled Valle di Chio in Tuscany, produces quality white and red wines. Sangiovese, Syrah, Merlot, Trebbiano, Grechetto and Vermentino are the grapes from which we produce our wines. These varietals enhance our territory from which has always been suited for the cultivation of wine.
Albestre
Aging: 6 months in stainless steel and 1 month in the bottle
Grapes: Sangiovese and Syrah
Color: Pink amber
Aroma: Light scent of fresh cherry
Taste: Fruity taste and pleasantly sour
Serve at: 50°F