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Adam Mizzi

MasterChef Adam’s Mappinga Chardonnay paired Fettuccine Carbonara


This Mappinga Chardonnay matched fettuccine carbonara recipe is put together by Sidewood Ambassador and 2016 MasterChef contestant, Adam Mizzi. 

FETTUCCINE CARBONARA 

There’s something I love about creating a generous bowl of sauce-clutching carbs that holds a special place in my heart. A creamy, buttery pasta (typically, fettucine carbonara) was my go-to favourite dish as a child, and so when the occasion calls for it, I love picking up this family recipe and marrying it with a special bottle of wine! Admittedly, because of the way I love to cook – everything is interchangeable.

If you don’t have chives, use some spring onion. Hate the taste of mushrooms; great, throw in some chicken or use wintery pumpkin and cherry tomatoes. There are no rules to cooking from your pantry. Add whatever sings to you, and you might just create your next favourite dish!

This simple to throw together dish cures all my wintery blues – and you can easily make it with a packet of good quality dried pasta on hand. Using seasonal ingredients from my favourite stalls at the central markets, I’ve pulled together some mushrooms, onions and a side of grilled asparagus – with a slice of warm, fresh bread – and in 30-40 minutes, you’re sitting with a bowl of pasta and glass of Mapping Chardonnay while enjoying the fruits of your labour.

NB: If you’ve got a space couple of hours (and another bottle of wine on hand), home-made pasta will elevate this dish to the next level.

Adam Mizzi

SIDEWOOD PRODUCTS USED:

SERVES:

  • 4

INGREDIENTS

  • 1 x Packet of Quality Fettuccini, Spaghetti or Pasta of your choosing
  • 2 x Tbsp. Extra virgin olive oil (EVOO)
  • 5 x Cups of Mushrooms, diced (I love Swiss Brown, Portobello, King Oyster – no rules!)
  • 2 x Cloves garlic, minced
  • 2 x Spring onions, thinly diced
  • 2 x Tbsp. plain flour
  • 2 x Tbsp. butter
  • 5 x Cups of full cream milk
  • 2 x Tbsp. parmesan cheese, freshly shredded
  • Salt and Pepper to taste
  • Chives or parsley to garnish
  • Chilled Mappinga Chardonnay to pair

Method

Adam Mizzi

Step one: In very salty boiling water, cook the pasta according to directions.

Step two: While pasta cooks (and in between sips of Mappinga Chardonnay) prepare your sauce!

Step three: Heat EVOO in a large saucepan, over medium heat. Once pan is hot, add 1 x Tbsp of butter and allow to melt around the saucepan.

Step four: Once bubbling hot, throw in your diced mushroom and allow to sauté and brown until reducing in size (approx. 5 minutes).

TIP: If mushrooms absorb all the oil and butter, add more EVOO or butter! (Remember, there are no rules! – and it depends what kind of day you’ve had whether you add butter or EVOO!

Step five: While the mushrooms cook, stir the pasta and check your wine!

Step six: Add garlic, spring onions and a generous seasoning with salt and pepper and stir to combine. Continue cooking until garlic is fragrant (around 2 minutes).

Step seven: Again, taste the Mappinga Chardonnay – check for quality! Now, check again.

Step eight: Add flour to the saucepan and stir to incorporate

Step nine: Add remaining 1 xTbsp. of butter and allow to begin melting

Step ten: Add 1/2 cup of milk at a time, stirring to remove any flour lumps or sticking mushrooms

Step 11: Continue gently stirring in milk and allow the sauce to thicken, for around 5 minutes

Step 12: Remove from heat and add (or grate in) your parmesan cheese

Step 13: Garnish with chopped Chives or Parsley.

Step 14: Serve with some seasonal greens, a slice of fresh, crusty bread and – of course – a topped up glass of wine… Enjoy!