Cabernet Sauvignon Paired with Rigatoni Carbonara and Pesto

This Entertaining Set is Perfect for Serving Delicious Sangria and Includes a Pitcher and Six Stemmed Glasses

Suggested Cookware
This Entertaining Set is Perfect for Serving Delicious Sangria and Includes a Pitcher and Six Stemmed Glasses

Cabernet Sauvignon Paired with Rigatoni Carbonara and Pesto Recipe

Rigatoni Carbonara, a traditional Italian dish, pairs perfectly with a full-bodied Cabernet Sauvignon. The bold tannins of the wine balance the creamy pasta dish, while the fresh pesto adds a bright and herbaceous note to the dish.

Ingredients

1/2 cup grated parmesan cheese
Four large eggs
1/4 cup chopped fresh parsley
1/2 lb pancetta, diced
2 garlic cloves
1/2 cup heavy cream
1/4 cup chopped fresh basil
cabernet sauvignon (one bottle)
1 pound rigatoni
To taste, season with salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup extra-virgin olive oil

Time Needed

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Instructions

A large pot of salted water should be brought to a boil.
Cook until the rigatoni is al dente, about 8-10 minutes.
Meanwhile, melt the butter in a large skillet over medium-high heat.
Cook until the pancetta is crisp, about 8 minutes.
Remove from the skillet and place on paper towels to drain.
Whisk together the eggs, Parmesan cheese, heavy cream, parsley, and basil in a medium mixing bowl.
Place aside.
Pulse the pine nuts and garlic in a small food processor until finely chopped.
Slowly pour in the olive oil while the machine is running, and process until smooth.
Season to taste with salt and pepper.
Drain the pasta and add it to the pancetta in the skillet.
To combine, toss everything together.
Reduce the heat to low and add the egg mixture, stirring constantly, for 2-3 minutes, or until the sauce thickens and coats the pasta.
Take care not to overcook the eggs.
Place the pasta on four plates and top with the pesto.
With a glass of Cabernet Sauvignon, serve.