"This is one wild recipe! It’s carbonara the way you know carbonara, complete with pancetta, egg yolks, and Parmiggiano-Reggiano — but instead of the usual spaghetti or linguini, Chef Tsai tosses the sauce with soba noodles. Here’s a fun idea: Serve the dish with a glass of Jean Luc Colombo Rosé wine ($10), and don’t even mention that soba noodles have taken place of the more traditional spaghetti. See who notices first — then pour the lucky winner an extra glass of rosé.
Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.