From the kitchen...

Grace’s Fettuccine Carbonara!

As with all cooking fresh quality produce makes all the difference. Try this easy one for a mid-week family feast & enjoy with a nice glass of 2017 ‘The Grace’ Chardonnay!

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INGREDIENTS:

500g of Wessex Saddleback Pokolbin bacon rashers (other bacon will do if not easily accesable!) chopped

200g button mushrooms chopped

2 x onions

4 x garlic bulbs crushed

knob of butter

bay leave

handful fresh copped rosemary

1 cup frozen peas

1/2 cup Elbourne Wines Chardy

1/2 cup cream

1/2 cup reggina peccorino (extra to serve)

salt & pepper to taste

handful chopped parsley (to serve)

your choice of fresh pasta - in this instance we went for tri-coloured Fettuccine

METHOD:
If over the age of 18 (sorry Gracie), start by pouring yourself a slightly chilled glass of Elbourne Chardonnay!

Then over medium heat cook your bacon pieces till browned & remove from pan. Try & retain some of the fats & add a little knob of butter for good luck & saute the onion & garlic. Once starting to change colour add the chopped mushrooms and bay leaf & cook for 3-5 mins

Next add the wine & reduce slightly before adding the peas. Simmer for a further 1-2 mins & then turn off heat & add your cream & peccorino. Mix together well & give it a good dose of seasoning before combining with your cooked pasta of choice

Top the pot with a liberal scattering of the chopped parsley & extra peccorino.

Pop in the middle of the family table & let everyone dig in!

As mentioned, don’t forget to now top your glass up & enjoy with a 2017 “The Grace” Chardonnay!!!

Adam Elbourne