It was a chilly and rainy fall morning and we had some long time friends in town for the weekend. I had a craving for something savory would be a great lunchtime meal to fill our companies bellies before they hit the road for the long drive home.
I had been itching to cook with cauliflower for a few weeks so I took this opportunity to roast some up and add it to this tasty dish. Although this Carbonara dish seems to be lacking a lot of herbs for seasoning, the pancetta brings the pow that makes this dish pop! Carbonara is an Italian pasta dish based on eggs, cheese, bacon or pancetta, and black pepper and I will be making this dish again soon!
Wineparrot suggests you pair it with…
Syrah or Shiraz has a low to moderate acidity making it very drinkable. Depending on where it grows, Syrah has olive-like flavors in France and in Australia (called Shiraz since the 1980’s), you’ll taste blackberry and sweet tobacco.
Syrah or Shiraz pair with most grilled meats, sausage and specifically grilled lamb or pork.