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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Family Favourite Fettuccine Carbonara

Best paired with Marsanne Viognier Roussanne.

Who doesn’t love to indulge in a wonderfully creamy carbonara every now and again? This family favourite will be on the table in less than 30 minutes. Better yet, pair it with our Marsanne Viognier Roussanne Limited Release for a delight on the tastebuds.


  • 375g fettuccine
  • 2 tsp olive oil
  • 8 short-cut bacon rashers, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g button mushrooms, thinly sliced
  • 300ml light cooking cream
  • 2 egg yolks
  • 2 tbs fresh chives, finely chopped
  • 2 tbs fresh parsley, finely chopped
  • 1/2 cup parmesan, finely grated (plus extra to serve)
  • 1/2 bunch fresh chives, chopped to garnish


Step 1: Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ¼ cup of the cooking water. Keep pasta warm.

Step 2: Meanwhile, heat oil in a large, deep frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crisp. Add onion, garlic and mushrooms. Cook, stirring occasionally, for about 3 minutes, or until soft. Reduce heat to medium.

Step 3: Whisk cream and yolks in a small bowl. Add to pan with warm pasta and reserved water. Stir over heat until hot. Stir in herbs and grated parmesan. Season with salt and pepper.

Step 4: Serve immediately, garnish with shaved parmesan and extra chopped chives.

Tip – For an extra smooth sauce use room temperature egg yolks.

Recipe via – New Idea Food