Remember a couple of weeks ago when I promised that my Spaghetti Carbonara was the best version you would ever eat? That promise still holds true and I hope you have tried it. Because it is so delicious and because my daughter’s love of food and cooking is equal to mine, we have decided to gild the lily a bit and make the identical dish, this time boiling the pasta in red wine. Not kidding. This is a thing. And, of course, you know I love DeLallo Spaghetti so it was my first and only choice for this dish.
I boiled the pasta in 3 1/2 cups of red wine and 1 1/2 cups of water. This may seem like there is not much liquid but trust me, it works. I used a large, very deep skillet to cook the pasta but you can use a stew pot also. The pasta really absorbs the liquid so you may not even have to drain it. If there is liquid remaining in the pot, go ahead and drain it. I then proceeded with the Spaghetti Carbonara recipe exactly as written, adding 1/4 cup of undiluted red wine to the egg yolk mixture in addition to the chicken broth, parmesan cheese, white wine, 1/3 cup of pasta water (which is of course a mixture of the red wine and water) and heavy cream in the original recipe. And that’s it folks. Another version of this great recipe. I thought it turned out absolutely unbelievably fantastic and I hope you will agree that the second version is just as good– if not better– than the first.
And when you tell your friends and family that their pasta is “drunk” because it was cooked in red wine, they will obviously need to take a picture and post it on Facebook and Instagram and Twitter because, I mean, this is a THING. And everyone wants to participate in a new THING, right? Let me know in the comments if you love this please. I hate it when my blog gets lonely!