Recipes and wine pairing

Tagliatelle with Porcini mushrooms and Guanciale (jowl bacon)

Dear readers,

we’re back to our weekly recipe and, this time, I propose a fast recipe, suitable for this winter season, the Tagliatelle with porcini mushrooms and Guanciale, which is similar to jowl bacon.

You will need only a few ingredients and very little time!

Ingredients (for 2 people):

80 gr of porcini mushrooms (2.8 oz)
75 gr of diced Guanciale jowl bacon (or bacon) (2.8 oz)
200 gr of Tagliatelle (7 oz)
A clove of garlic
A knob of butter
The right amount of parsley and salt

Preparation

Peel a clove of garlic, prepare mushrooms and dice the Guanciale (or bacon).

If you use dried porcini mushrooms, wash them, so that they can be added later in the cooking; if you have them frozen, you can put them directly in the pan.
Meanwhile, put to boil the water in the pot, so as to be able to sauté the pasta in the still hot sauce. I recommend you to use long pasta such as Tagliatelle or Fettuccine, because these kinds “capture” the sauce very well!

A tip: if you want to sauté the pasta in the sauce, you should cook one minute less than indicated in the package. In this way the pasta will have a perfect consistency and will be not too soft and overcooked.

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Heat the butter in a pan and saute the peeled clove of garlic at medium heat.
Add the mushrooms, let them cook alone for a few minutes and then add the Guanciale cutted into cubes.
At this point, after 6/7 minutes, add the parsley and the salt: if the pasta is ready, drain it and sauté in the pan (with the sauce) at medium heat for a minute and serve.
Vice versa, turn off the heat and wait for the pasta to be ready, then sauté the pasta in pan at medium heat for a minute.

We’re done!

And the wine?

For the Tagliatelle with porcini mushrooms and Guanciale, I chose a Champagne with a significant body and character, a Pinot Noir in pureness, the Brut Blanc de Noirs by Henriet Bazin.

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Very intense in taste and of remarkable body, this Pinot Noir by Bazin has a good creaminess in the mouth, a good sap and roundness. These features make it very suitable in pairing with a recipe “greasy” and tasty enough, like ours.

At the nose, aromas of small red berries, fresh raspberries, yeast.
On the palate, it feels much the intensity of Pinot Noir, its power and its persistence.

If you can not find it, I recommend other Blanc de Noirs Champagne (Pinot Noir in pureness) or Metodo Classico (Franciacorta or Trento DOC) that has a good high percentage of Pinot Noir. If you love Rosé, I recommend the Cruasé of Oltrepò Pavese.

Have a nice preparation and a good weekend!

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