Recipe: Soft Egg Ravioli Carbonara with Crispy Guanciale,
Aged Pecorino Lucano and Black Pepper

(Paired with Twomey pinot noir) Courtesy Dominic Orsini, chef, Silver Oak Cellars This recipe is a twist on a classic Italian dish. An egg yolk is tucked between two pasta sheets, and simmered in a sauce finished with an egg white. The custard-like sauce, coupled with the salty guanciale and soft egg yolk, brings out the vibrant fruit flavors of the Twomey pinot noir. Guanciale, (pronounced gwahn-cha-lay) also known as Roman bacon, is made from cured pork cheeks. This fat-laden meat has a slightly richer flavor than pancetta. We cure our own guanciale; however, bacon or pancetta makes a perfectly acceptable substitute in this recipe.