Devouring a plate of Carbonara with the La Chatelaine


We’re turning one next month and we can’t believe how fast time has gone! We're grateful for all the things we’ve learned and shared with you in the last couple of months! Thank you for being here with us! Our days can get blurry too and our small and humble team needed to take a pause and enjoy a bottle of wine! 


We reached for a bottle of La Soeur’s  2020 "LA CHÂTELAINE VÉZELAY" Chardonnay—a wine we thought would perfectly complement the robust flavors of the carbonara.  As we took our first sip, the wine caressed our palate with its velvety texture. The flavors unfolded slowlyapple, butter, and white peaches danced on our tongues.

We made a simple meal with this recipe Adopted from Ian’s Fisher’s Spaghetti Carbonara.


What You’ll Need:

  • Salt

  • 2 large eggs and 2 large yolks, room temperature

  • 1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving

  • 1 ounce (about ⅓ packed cup) grated Parmesan

  • Coarsely ground black pepper

  • 1 tablespoon olive oil

  • 3½ ounces of slab Guanciale , pancetta, or bacon, sliced into pieces about ¼ inch thick by ⅓ inch square

  • 12 ounces spaghetti (about ¾ box) 

Step 1 

Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside. 


Step 2

In a mixing bowl whisk together the eggs, yolks, Pecorino, and Parmesan. Season with a pinch of salt and generous black pepper.


Step 3

Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Step 4

Add pasta to the water and boil until a bit firmer than al dente. Just before the pasta is ready, reheat the Guanciale in a skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

Step 5

Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in the cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.


What we actually used

Yield: 3 or 4 servings

  • Salt

  • 2 large eggs and 2 large yolks, room temperature

  • 2/3 packed cup grated Parmesan

  • Coarsely ground black pepper

  • 1 tablespoon olive oil

  • 120 grams of slab Guanciale (bought from our Deli), you can also use Pancetta or bacon (thick-cut if available)

  • 375 g Spaghetti  (about ¾ box)





The combination La Chatelaine and Spaghetti Carbonara was a celebration of  simple pleasures—a glass of wine, a comforting meal, and the joy of creating in the kitchen. It was a reminder of how a shared meal and a sip of wine can take us out of our routines. With the flickering candlelight dancing upon our faces, casting a soft glow I can't help but feel grateful having set aside the deadlines, and to simply be present in each other's company. 

We hope to have more moments like this shared with the ones we love and that you get to share this experience with your loved ones too! If you’ve been missing date nights or self-care in the kitchen this is your sign!