Recipe Highlight: Southern Spaghetti Carbonara

Recently, a Barefooter submitted a delicious sounding rendition of Spaghetti Carbonara and we were delighted to hear that it pairs well with Chardonnay - a summer favorite!

For a nice summer dish with a great summer wine pairing, take a look at AngieMcG's Southern Spaghetti Carbonara and if you've got your own version of this great pasta dish - share it with us!

Southern Spaghetti Carbonara

Wine Pairing: Chardonnay

Ingredients
1 vidalia onion, or other sweet onion, chopped
8 oz smoked bacon, chopped
3 eggs, plus 2 egg yolks
2 cups sweet grape or cherry tomatoes, cut in half lengthwise
1 cup Barefoot Chardonay
1/2 cup parmesan cheese
1 package whole wheat or white spaghetti
Pepper to taste
Kosher salt

Instructions
Preheat skillet. Chop bacon and add to the skillet, and cook over medium low heat until the bacon has rendered all of its fat and it is crisp. Drain bacon on a paper towel or dish towel. Drain most of the bacon grease, reserving enough to coat the bottom of the pan, about 2 tablespoons. Cook pasta according to package directions. Drain pasta. Sweet the onions cooking over medium low heat in the bacon grease until softened. De-glaze pan with chardonay, and add tomatoes, bring to a boil, and reduce to a simmer. Whisk the eggs. Temper the eggs by adding a little of the simmering chardonay at a time to the eggs while whisking continually. Add the pasta to a large serving bowl. Add the onions and the tomatoes. Then add the eggs and toss until the sauce has thickened. Add cheese and mix well. The hot pasta will cook the eggs and melt the cheese.