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!
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
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
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!!!