“Food is so heavily connected to memory.” - Alex Guarnaschelli
One of the things I have missed the most while being in quarantine is traveling. I’m so grateful that over the past year and a half my husband and I were able to visit two countries - Rome, Italy and Paris, France (with a quick detour to Champagne, France).
The place that really made me feel nostalgic most recently is Italy. Going to Rome was life changing, and their pasta was just simply out of this world. We were so fortunate to be able to have a private cooking lesson at Rimessa. Recently, I’ve been longing for a bowl of pasta. I rarely eat pasta, but the past couple of weeks it was a staple on the menu in our household.
Today, I’m sharing three unique pasta dishes, and pairing each entree with wine we brought back from Rome. Be sure to check out my post from last year, breaking down each bottle of wine we had shipped back home during our trip.
Cacio e Pepe
This super delicious dish is comprised of four simple ingredients:
Grated Parmigiano-Reggiano Cheese
Pepper
Butter
Salt
I’d honestly have to say that this is one of my favorite pasta dishes. It is so simple, and the cheese is creamy, but the pepper packs a spicy punch. This pasta dish was one of my favorites to learn to make in Italy. Also, this entree had my favorite wine pairing: Schioppettino.
Cacio e Pepe
Bressan Schioppettino
This wine is bold, dry, soft, and has medium tannins. It is a wonderful wine, and when paired with the cacio e pepe dish, it’s even more delightful. The notes of this wine are out of this world, so complex, but yet undoubtedly wonderful:
Spices: pepper, white pepper, and a hint of cinnamon
Oak: tobacco and clove
Red fruit: cherry, strawberry, and raspberry
Earth: smoke, and leather
Black fruit: blackberry, blueberry, and plum
Pasta Carbonara
Carbonara is a classic meal from Rome. This dish is comprised of the following items:
Egg
Grated Parmigiano-Reggiano Cheese
Cured pork
Black pepper
In this dish we utilized our homemade smoked bacon, and it was just lovely. This entree would be the perfect compliment to a classic Italian wine: Chianti.
Carbonara
Castello Dei Rampolla Chianti
This wine is a blend, 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. The Chianti is fruit forward, dry, medium to high acid, medium body, and medium to high tannins. This wine has the following notes:
Red fruit: cherry
Black fruit: plum, blackberry, and blackcurrant
Spices: licorice, pepper, anise
Earth: leather and smoke
Oak: tobacco and vanilla
Pesto Pasta with Scallops & Smoked Bacon
I am a firm believer that pesto makes everything a little bit better, and this dish is no exception. Pesto pasta topped with pan seared scallops and smoked bacon is a winner in my book. This dish is bursting with so much flavor:
Salt
Pepper
Smoke
Herb
The elements and notes really make this meal so delicious. For this entree a something, light, and refreshing would be an ideal compliment: Brut Sparkling Wine.
Pasta with Pesto & Scallops with Smoked Bacon and parsley garnish
SoloUva Franciacorta Brut
This sparkling wine is 100% Chardonnay and is vegan! SoloUva is crisp and refreshing. You’ll taste the following notes on this wine:
Tree fruit: pear, peach, and apple
Citrus: lemon and lime
Earth: mineral, chalk, and stone
XO, Analise