Recipe: Spaghetti Carbonara

1 lb spaghetti

1 onion, chopped

3 tbsp butter

1/2 smoked pancetta, cut in julienne strips

1/2 cup dry white wine

4 eggs

1/2 cup Parmesan, grated — plus extra for serving

Ground black pepper

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.

Heat a large skillet over medium-high heat and sweat the onion in the butter for 3 minutes. Add the pancetta and fry until it's crisp.

Deglaze the pan with the white wine and reduce the volume by three-quarters. Prepare your sauce so that it's nearly done when spaghetti is cooked.

Whisk the eggs in a serving bowl with the 1/2 cup Parmesan cheese and black pepper to taste. Add the hot cooked and drained pasta and mix everything together. Pour the pancetta and onion sauce overtop and mix again.

Finish with a lavish sprinkling of grated Parmesan cheese and serve.

Tom Firth's Suggested Wine Pairings

Bolla Amarone della Valpolicella Classico

Beni di Batasiolo Barbera d’Alba

San Felice Chianti Classico

Bollini Barricato 40 Chardonnay

Recipe: Mangia with Quattro: Family-Style Italian from the Heart by Antonio Corsi with Patrick Corsi and Tanis Tsisserev