This winter, elevate your evening with the decadent flavors of truffle carbonara, perfectly paired with Frank Family’s inaugural release of the S&J Vineyard Cabernet Sauvignon. The rich, earthy notes of truffle melt into a creamy pasta, creating a dish that’s indulgent yet approachable. With each bite and sip, the bold structure of the Cabernet complements the silky sauce and savory undertones, making this pairing a luxurious treat for cozy nights in or special dinner gatherings.
Ingredients
| 7 Ounces | Spaghetti |
| 2 | Large egg yolks |
| 1 | Large whole egg |
| 1 Cup | Parmesan cheese, finely grated |
| 1 Tablespoon | White truffle oil |
| 1 Tablespoon | Unsalted butter |
| 1-2 Tablespoons | Salt |
| To taste | Freshly ground pepper |
| Garnish | Black truffle, thinly shaved |
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9–10 minutes. Reserve ½ cup of pasta water before draining.
- In a bowl, whisk together egg yolks, whole egg, Parmesan, truffle oil, and a generous amount of freshly ground black pepper. Set aside.
- Add the drained spaghetti to a large skillet or bowl. Remove from heat, then slowly pour the egg and cheese mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time until you reach your desired consistency.
- Divide the pasta between plates. Garnish with shaved truffle. Enjoy!
