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This is a dandy rose crafted from Traminette, Cabernet Franc, Vermentino, Chardonnay and Orange Moscato and finished in a dry style. Cherry, raspberry, and cranberry flavors.

Raffaldini Vineyards near Rhonda positions itself as “The Chianti of the Carolinas,” and specializes in Italian-style wines. If you get a chance, visit and taste their Sangiovese, Vermentino, Montepulciano, and Pinot Grigio. Raffaldini features some interesting red and white blends as well.

Here’s the dish on the dish.

Ingredients

1 pound of Spaghetti pasta

4 Tablespoons coarsely ground black pepper

1 Cup freshly grated Parmesan cheese

2 Large Eggs

1/4 pound diced Pancetta

1 Tablespoon Olive Oil

Directions:

Add spaghetti pasta to pot of boiling water. Cook for 12 minutes, using a timer.

When you start the spaghetti, heat the olive oil in a small skillet over low heat.

Add pancetta to skillet. Stir occasionally until pancetta is crisp and fat rendered.  

Beat the eggs with a fork.

When timer gets to the last 3 minutes, ladle several cups of the boiling pasta water into a very large serving dish, to heat the bowl.

When the spaghetti is done, drain it with a colander.

While spaghetti is draining, dump the water out of the serving dish, leaving a couple of teaspoons full behind.

Dump the pasta into the serving bowl, and immediately add the egg. Toss vigorously to distribute the egg through the pasta.

Add the pancetta, the black pepper and the cheese, continuing to toss the pasta.

When all the ingredients are dispersed though the pasta, serve.