Loaded with pancetta, sweet peas, baby arugula and Romano cheese, this crowd pleaser pairs well with a crisp dry wine and our grilled romaine salad.
Folklore claims that penne carbonara was a dish first devised by Italian woodcutters who made charcoal for fuel. The sturdy penne pasta stood up to the substantial eggs and cheese in this dish. Carbonara may have derived its name from the coal workers and the ground black pepper that resembles coal flakes!
By the Glass: Corzanello Bianco, Toscana, IT Bottle: Tertre de Launey Sauvignon Blanc, Entre-Deaux-Mer, FR