Wine Pairing Feature

Christine’s Asparagus and Linguine Carbonara with 2020 “Third Alarm” Pinot Noir


  • 1 lb. Linguine
  • ½ lb. fresh asparagus
3 eggs
Juice and zest of 2 lemons
  • 1 cup 35% cream
5 sprigs of tarragon leaves chopped
  • 1 ½ cups grated parmesan cheese
  • 8 slices of prosciutto
  • Salt and pepper to taste


  1. Bring a large pot of salted water to boil. Cut prosciutto slices in half, then in ¼” strips
  2. Sauté in a frying pan over medium-high heat until slightly crisp.
Trim asparagus and starting just below the heads, cut across diagonally in 1/3” slices, discarding the tough bottom portion. Lightly whisk eggs, 1 cup of the cheese, lemon juice and zest together.
  3. Add pasta to boiling water, after 5 mins. add asparagus and cook for 2 mins more. Drain pasta and asparagus, add them back to the pot off -burner, add egg mixture and stir well, add prosciutto, then salt and pepper to taste.
As soon as sauce begins to thicken, stir-in chopped tarragon.
  5. Serve garnished with reserved parmesan.

Wine Pairing: Hook & Ladder Winery 2020 “Third Alarm” Pinot Noir