• 1 pound spaghetti
• 8 ounces (8 slices)bacon, cut 1” thick crosswise
• Course salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• ¼ cup half-and-half
Set a large pot of water for boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan. Recipe courtesy of Casa Agricola Alexandre Relvas.
Situated in the municipality of Redondo, Herdade encompasses 175 hectares of which 35 are planted vines in loam soil and 97 hectares contain cork trees that were planted between 1998 -1999. Herdade was acquired by Alexandre Relvas in 1997, who dedicates his efforts to the breeding and conservation of local species in extinction throughout the vineyard’s territory. The Aragonez is one the most well known grape varieties in the Iberian Peninsula. It originates in Spain, where it is named Tempranillo. The Aragonez grape develops wines containing a high degree of alcohol, low acidity and greatly aromatic with red fresh fruit.
“A juicy, medium-bodied red, showing dark plum and red currant flavors, with accents of black licorice. Milk chocolate notes emerge on the spicy finish. Pairs nicely with pasta, poultry and soft cheeses“, winemaker Alexandre Relva.
Winemaker: Alexandre Relva
Appellation: Alentejano, Portugal
Varietal Blend: 50% Aragonez, 30% Syrah, 20% Alicante Bouschet
Analysis: 13.0% alc/vol