Renwood Winery Fettucine Carbonara

This handmade pasta recipe is full of flavor from bacon, Parmesan and black pepper and can stand up to the deep richness of Renwood's Old Vine Zinfandel. Purchase smoked pork belly to cut down on prep time. Also, the recipes can be scaled up or down as needed.

Servings: 24

Cook Time: 2 hours + 18 days curing bacon

Pair With: Renwood Winery Old Vine Zinfandel

Cuisine: Thanksgiving/Holiday

Source: Recipe and photo courtesy Chef Kelly McCown and Renwood Winery


Ingredients For the Mangalitsa Bacon
25 pounds Mangalitsa pork belly
4 pounds Kosher salt
1/4 pound sel rose [curing salt]

Ingredients For the Pasta
2  pounds flour
24 egg yolks
4 whole eggs
2 tablespoons olive oil
4 tablespoon milk

Ingredients For the Parmesan Cream
3 quarts heavy cream
2 1/2 cups grated Parmesan cheese
nutmeg to taste
salt and pepper

Ingredients For Fettucine Carbonara
4 ounces Fresh Fettucine, see recipe above
4 ounce Mangalitsa bacon lardons, blanched, see recipe above
1 ounce Parmesan Cream, see recipe above
2 tablespoons chives
2 tablespoons Parmesan cheese, grated
1 farm-raised egg yolk
1/2 teaspoon cracked black pepper
salt to taste


Directions For the Mangalitsa Bacon
Dry and trim pork belly. Prepare a sheet pan with clean roasting rack wrapped with cheese cloth. Season pork belly with sel rose. Lay half the Kosher salt on the prepared pan. Lay pork belly on the salt layer and cover with remaining salt.

Cure pork belly for two weeks, turning every 4 days. Rinse belly after allotted time. Dry belly for two days in a cool place. Once dry, smoke belly with applewood chips at 175 degrees Fahrenheit. Cool and allow to cure for an additional two days.

Directions For the Pasta Dough (you can scale this recipe down--makes approximately 24 servings)
Place flour in center of mixing bowl with paddle. Whisk egg yolks, whole eggs, oil, and milk. Turn mixer on speed #1 and slowly pour egg mixture into center of flour, slowly, until dough comes together. Remove dough from machine and knead by hand for approximately 10 minutes until dough is smooth and elastic.

Divide dough into quarters and wrap in plastic. Let dough rest for one half hour. Roll the dough through the #10 setting of the pasta machine. Repeat two to three times to even out the dough. Fold in half and make a quarter turn, rolling through #10. Repeat process 5 times. Roll dough down to #5 and fold in thirds. Begin at #10 again rolling through each number twice until you reach between 0 and 1, then roll only once. Place dough sheet on semolina and cut into desired shapes.

Directions For the Parmesan Cream

Scald the cream and season with nutmeg salt and pepper. In three equal batches puree 1/3 of the cream with 1/3 of the Parmesan cheese. Adjust seasoning to taste. Place in a bowl inside a larger bowl filled with ice and water to reserve until needed.

Directions For Cooking the Pasta
Place pasta in salted boiling water and cook for four minutes. While pasta is cooking, in a thick-bottom sauté pan place the bacon lardons and render until just crispy over medium heat. Drain off half the rendered fat, and away from the flame, add chicken stock and whisk to create a suspension.

Add Parmesan cream and black pepper and reduce the sauce slightly. Remove pasta from the boiling water and add to sauce pan, cooking pasta in the sauce briefly. Spin pasta and place in a serving bowl, top with egg yolk and grated Parmesan. Serve immediately.

Recipe Courtesy Of

Renwood Winery

Surrounded by rolling hills in the heart of Amador County, Renwood Winery has long enjoyed an enviable reputation for crafting excellent wines.