Spring Fusilli Carbonara paired with Tifeo Rosato
Mar 11, 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 Rosato wine, with lively acidity, a fuller body, and savory notes
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Tasting notes - Tifeo Rosato
Tifeo Etna Rosato has a pale pink color with copper reflections, an inviting bouquet of wild strawberries, raspberry, pomegranate, rose, white pepper, and mint. Agile and playful on the palate, it has strong and elegant flavors, marked minerality, and an undulating sapidity that lingers through the finish. |
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.
Gambino Winery
Nestled off the coast of the Italian mainland, on the beautiful island of Sicily, you'll find our stunning gem- the Gambino Winery. Perched on the side of Mt Etna, an active volcano overlooking the Mediterranean Sea, the unique climate and soil conditions of this picturesque location is the perfect setting to produce the world's most exquisite wines.
Tifeo Rosato
Grape: Nerello Mascalese
Color: Soft pink with auburn highlights
Aroma: Wild strawberries, raspberry and pomegranate
Serve at: 46-50 °F
