Pasta Carbonara and Wine Pairings

Looking for the best carbonara wine pairing? Want an easy spaghetti carbonara recipe that’s great for weeknight meals or last-minute dinner parties? Read on to learn how to choose the right wine and get the recipe!

The great thing about pasta carbonara is that it’s quick to make. It’s basically like breakfast on pasta. Just combine some bacon, egg, and cheese with some hot pasta and, voilà! You’ve got a gourmet meal.

I like to get creative and throw in some fresh or frozen veggies, like peas or asparagus.

The pasta historians (if that’s a thing) believe the traditional recipe for carbonara came from Rome. The rumor is that during the final days of World War 2, American soldiers made friends with local families. They would bring them eggs and bacon and ask them to turn it into a pasta sauce. The soldiers brought the idea back to the United States and it became one of many beloved pasta dishes.

In Italy, it’s often made with smoked pork jowl (or pork cheek). But I can’t exactly go down to my local Market Basket and ask the butcher for that. So, pancetta or bacon work just fine.

Carbonara Wine Pairing

When it comes to pairing wine with carbonara, the fattiness of the bacon or pancetta normally calls for the tannins of a full-bodied red. Especially when combined with the pecorino romano and parmesan cheese. But you also need something that will balance the sweetness of the pasta and egg yolk.

If you’re wondering whether to choose white or red wine with carbonara, the best options are dry white wines with plenty of acidity. But here are a few types of wine that will be a great match with this tasty dish.

White Wine Pick: Frascati or Soave

If you want to go with what grows together goes together, the Italian wine Frascati would be an excellent choice. This dry wine with a medium body is from the Lazio region in Central Italy. Which is also home to Rome, the suspected birthplace of carbonara.

It’s made from a blend of Malvasia and Trebbiano and has floral, citrus, and orange blossom notes. The best ones will be labeled Frascati Superiore.

If you can’t find Frascati, Soave would be another great option. This crisp white wine is made from the Garganega grape in Northern Italy’s Veneto region. Look for Soave Classico for high acidity and ripe flavors of pear, red apple, and stone fruit that are sure to please your taste buds.

Sparkling Wine Pick: Franciacorta

You should get to know this rising star before it becomes famous. Franciacorta is often compared to Champagne because it’s also bottle fermented and uses many of the same grape varieties. But the warmer climate of Northern Italy’s Lombardy region results in lower acidity. And the primary use of Chardonnay gives it stone and tropical fruit flavors.

Red Wine Pick: Barbera

If you really want to go with a red, it should be a fruity red wine with good acidity and lower tannins. Barbera is found in Italy’s Piedmont (or Piemonte) region, with high-quality ones labeled d’Asti. It makes wines with low to medium tannins, high acidity, and fruity flavors of red cherry and plum that will work well with this dish.

Best Wine for Cooking Carbonara

This recipe calls for a dry white wine. Since it’s only ¼ cup, you could use the Frascati or Soave if you chose one of those as your wine pairing.

But if you don’t want to sacrifice it, a decent-quality Pinot Grigio or Sauvignon Blanc would work well. Just don’t cook with something you wouldn’t drink on its own!