Carbonara is probably my go-to comfort food. There’s something beautiful in the simplicity of a creamy cheesy spaghetti – but not too creamy. I’m much more of a traditionalist when it comes to this Italian staple – eggs, parmesan and pepper for the sauce – with a lovely pancetta or guanciale running through it.
As a rich dish, you will want to find a wine that can stand up to the intensity and the jury is surprisingly split on which wine ticks the requisite boxes.
Italian Whites
Probably considered the “safest” carbonara pairing – an Italian white wine these options will go well.
- Pinot Grigio
A light an crisp wine – often a Pinot Grigio can provide a refreshing contrast to the rich creamy sauce of a carbonara making it a great pairing. Sometimes described as a palette cleansing wine – the contrast can work quite well.
- Vermentino
Another crisp and refreshing wine, traditionally from Southern Italy – complimenting the dish with citrus and herbal notes.
A regional pairing
Going back to the age-old rule, a classic regional wine will perfectly suit any regional dish. A Gavi di Gavi is a strong choice. Like a Pinot Grigio it’ll do well to cut through the dish with refreshing acidity and wonderful floral and citrus aromas.
The balance of the Gavi di Gavi makes it a great pairing.
Other soft whites
Traditionally paired with a white wine a Sauvignon Blanc offers an interesting choice. With a moderate level of acidity – the zest from a Sauvignon Blanc also has the ability to cut through the richness of the Carbonara, while adding a vibrant contrast to the dish.
My personal preference – a more intense white wine.
A Chablis – or an Australian chardonnay can offer the ideal pairing to a Carbonara. (Full disclosure – there’s a little bias within that last one). The intensity of the meat here & the creaminess of the sauce perfectly suits a stronger wine. Plus the buttery textures and medium-fuller body will complement the sauce perfectly.
Out of left field – your options in red.
Though traditionally served with a white, there is always a scope to experiment a little. My favourite red wine pairing is a Pinot Noir. Light to medium bodied the contrast of red fruit flavours complements the creaminess of a Carbonara nicely without overpowering the dish.
An incredible dish – and as I mentioned a personal favourite – the next thing to do once you’ve made your pick is to enjoy. Cheers.
