Soba Noodle Carbonara
1 cup diced pancetta
3 scallions sliced thinly, separate white and green
1 tablespoon minced garlic
1/4 cup cream
3 egg yolks (liquid egg yolks preferable)
1/4 cup grated Parmagiano-Reggiano
1/2 pound blanched soba, (leave a pinhole of rawness in center)
1/3 cup soba blanching water
Kosher salt and freshly ground black pepper to taste
In a large saute pan over medium-high heat coated very lightly with oil, render the pancetta until crisp, about 10 minutes. Add scallion whites and garlic and saute for 1 minute. Add cream, yolks and cheese to melt. Add soba and toss to combine and heat through. Add soba blanching water as necessary to keep noodle mixture creamy and loose. Season with salt and pepper and check for flavor. Serve immediately with scallions greens on top.
Jean Luc Colombo Rose From Provence, France. Surprisingly complex, with intriguing notes of raspberry, cherry and black olive. Colombo is hailed as "the winemaking wizard of the Rhone" for introducing innovative methods to his vineyards and throughout the production process. Enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare. 40% Syrah, 40% Mourvedre, 20% Counoise.