Spring Fusilli Carbonara Paired with Eternel Ete
Mar 27, 2025
SPRING FUSILLI CARBONARA
SERVINGS 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 Eternel Ete wine, with lively acidity, a fuller body, and savory notes
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Tasting notes - Eternel Ete
Éternel Été 2023 has a pale pink hue with peach reflections. Delicate aromas of raspberry and florals lead to a lively, refreshing palate with good length. Made from Grenache and Syrah using the saignée method, it’s a perfect match for summer meals, grilled meats, or as a crisp aperitif. |
Ingredients
- 1 lbs dried fusilli pasta
- 1 clove garlic
- 6 egg yolks
- 3 Tbsp extra virgin olive oil
- 1 cup freshly grated parmesan cheese
- 1/2 tsp fresh ground black pepper
- 3/4 cup grape tomatoes
- 10 snow peas
- 2 cups baby spinach
- 1/4 cup corn
- Parsley & grated parmesan for finish
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.
Domaine Guinand
Domaine Guinand, located in Southern France, crafts exceptional wines that showcase the unique character of the Languedoc region. With a blend of tradition and modern techniques, their wines offer a true taste of French craftsmanship, from bold reds to crisp whites.
Eternel Ete
Grape: Grenache (90%), Syrah (10%)
Color: Beautiful pale color with peach reflections
Aroma: Delicate, fine, both fruity and floral with aromas of raspberries
Soil: Clay and Limestone
