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Bespoke Chardonnay 2020 matched with a Carbonara by Chef Gareth Stewart

Bespoke Chardonnay 2020 perfectly matched with a Carbonara by Chef Gareth Stewart of The Nourish Group.

Spaghetti Carbonara, Pancetta, Mushroom, Parmigiano Reggiano

Sumptuously soft and opulent, toasty, creamy and silky smooth……both the Carbonara and the Mills
Reef 2020 Bespoke Chardonnay….and that’s why we call it a perfect match!

INGREDIENTS: SERVES x 2

3sp Extra virgin olive oil
320g Fresh spaghetti
1 clove Garlic
150g Pancetta
150g Chopped mushroom
2each Eggs
30g Parsley
60g Parmigiano Reggiano

METHOD

Boil a kettle and fill a large pot with boiling water, put on the stove to boil. Gather a colander and a small jug.

Spaghetti

When the water is boiling rapidly add the spaghetti and cook for 10 minutes. Before straining the spaghetti
first take a piece out using tongs and check that it is cooked by biting into it. If you are happy with the
consistency take a small jugs worth of the pasta water (approx. 300 ml) to finish the sauce. Strain the
spaghetti in a colander and drizzle with extra virgin olive oil. Place the same pot straight back on medium heat
for the sauce.

Carbonara sauce and serving

Mince the garlic and separate 2 eggs keeping the yolks in a small container. Discard the egg whites. Grate
half the cheese and set aside. Pick and chop the parsley.
Heat a medium sized pot add 2 tablespoons of extra virgin olive oil followed by the chopped pancetta and
render down some of the fat. You do not want too much colour.
After 1 minute follow with the diced mushroom and cook for 2 minutes. Add the cooked spaghetti along with
300ml of the reserved water. Allow the spaghetti to come to the boil for 1 minute, then remove from the heat.
Add the egg yolks and continue stirring the whole time.
Keep the spaghetti and sauce moving as the heat from the pan will cook the yolks and thicken the sauce. If
the sauce requires a little more water to loosen, then add more until you are happy with the consistency.

To serve, add the parmigiano to the spaghetti along with the chopped parsley. Taste and adjust the seasoning,
serve immediately and finish with a little more parmigiano over the top.

Want to know more about our wines

New Zealand’s temperate, maritime climate and rich, free-draining volcanic soils have brought new intense flavours and styles to the world wine market. With vineyards in prime locations such as Hawke’s Bay and Marlborough.

Get in Touch

Leveret and Mills Reef Winery

Leveret & Mills Reef Winery

(+64) 7 552 0795
cellardoor@wineportfolio.co.nz

Leveret and Mills Reef Cellar Door,
2389 State Highway 2, RD4, Katikati


Open 9.30am to 5pm 7 days a week


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(+64) 9 300 5053
info@wineportfolio.co.nz

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Suite 1, 77 The Strand, Parnell, Auckland