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Spaghetti Carbonara With Beaujolais

Chef Scott Anderson, Elements, Princeton, N.J.
Owen Dugan
Issue: December 15, 2010

The classic carbonara is spaghetti and pancetta, with a quick sauce of egg and Parmigiano whipped in at the last moment and an aggressive grinding of black pepper lashed over the top. It tends to be pretty substantial in flavor and body. Wine Spectator features editor Owen Dugan explains.

For the full article, check out the new issue of Wine Spectator, on newsstands November 23, 2010.

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