As promised we are working on a post about Oregon Truffle Oil. But we were so excited about this truffled spaghetti carbonara recipe that we decided to go ahead and share it. We made this as local as possible starting with cheese from Willamette Valley Cheese Co., mushrooms and onion from the farmer’s market, bacon from a 4H kid, and of course the wine – Knudsen Chardonnay and Bryn Mahr Chardonnay.
- ¼ cup Asiago cheese, finely grated - We used Willamette Valley Cheese company
- ⅓ cup Parmigiano-Reggiano cheese, finely grated
- 1 cup mushrooms, chopped We used local Shiitake
- ½ cup red onion
- 1 teaspoon truffle oil - We used Oregon White Truffle Oil
- hand rolled pasta for two
- 2 slices of bacon, chopped
- 1 egg, whisked
- 2 Tbs. white wine
- olive oil - We used Red Ridge Farms
- salt and pepper to taste
- Heat small amount of olive oil in pan and add bacon. Once bacon renders fat, add red onion. When onion begins to soften add mushrooms and wine. Stir until mushrooms have softened 2-3 minutes. Add salt and pepper to taste and keep warm.
- Whisk egg and truffle oil.
- Meanwhile cook pasta al dente in salted water. Drain but do not rinse.
- Add warm pasta to warm onion/mushroom mixture. Turn off flame if still warming.
- Pour in whisked egg and stir to incorporate
- Sprinkle on cheeses and toss.
We chose two local Chardonnay that had seen some French oak. We wanted the weight and texture that oak brings to stand up to this rich dish. We did not want pronounced flavors that would overpower the nuance of the truffle oil. Mineral notes and light fruit were all we needed to allow the earthy tones of the mushrooms and bacon shine through.
Knudsen Vineyards 2014 Chardonnay Dundee Hills -Knudsen is one of Oregon’s early wine families who have only recently began bottling under the family name again. This wine is an ensemble cast of apple, mineral, pear and floral notes. Oak undertones come on the palate, not center stage, but as a supporting character. Brightly acidic and delicate with a dash of white pepper heat on the finish. This is a wine that does better with food and was superb with this dish. Will develop nicely in the bottle.
Bryn Mawr Vineyards 2014 Reserve Chardonnay Eola-Amity Hills. Rachel Rose is both the vineyard manager and winemaker at this small, family owned winery. We have been impressed with her and with the wines coming from this site in the Eola-Amity Hills. Rachel mentioned a year ago that this Chardonnay was keeping her up at night. Her first Bryn Mawr Chardonnay, she was really fretting over it. Every time we ran into her, we asked how the Chardonnay was doing and finally it was ready and we go to give it a try. More oak than the Knudsen, yet it still has a shy delicate nose with a touch of minerality. Lemon lime flavors, the Chardonnay somehow manages to be both round and crisp.
wine samples were provided
Stay tuned for our interview with the maker of Oregon Truffle Oil and more truffle inspired recipes.
Definitely had to pin this to make it later. Love truffles and everything else in this recipe ; ) Thanks Jade!