The perfect wine pairing for Spaghetti alla Carbonara

A classical Italian pasta from central Italy, that everybody has tried to make at least once in their lifetime. Even though there are several versions in the world, there is only one original recipe and that can be surprisingly challenging to cook! And then remains the question, which wine works the best with the original carbonara?

Spaghetti alla Carbonara originates from the region of Lazio, the region including the capital of Rome, and was first cooked in the poor neighbourhoods around the city. Here leftovers pasta was cooked with bacon, egg and different types of cheese, and before they knew it a new pasta dish was created! From Lazio the carbonara was spread throughout Italy, where it is served as a ‘Primo’ dish. Which means that it is considered an entrée course.

Before we delve into the possible wine matches, let’s look at the ingredients used in the original recipe. Some other recipes will add cream or even ham, but that is not the way the traditional carbonara from Lazio is prepared. As stated above, it originated from the more poverty regions in and around Rome. Back then dishes could only be could with what was easily accessible back in the day. What you need is Spaghetti pasta, eggs, guanciale, Pecorino Romano, Parmigiano, olive oil, and crushed black pepper. A lot of ingredients that are standardly present in an Italian kitchen.

Guanciale is a type cured meat, coming from the pork cheek. It has been salted and dried and has a very rich and smoky flavour. You can replace it with pancetta, which is coming from the pork belly.

The important thing to realize is that the guanciale has a high amount of fat, that melts when heated. So that does ensure the rich flavour, but along with the eggs and the cheese it will lead to a very creamy mouthfeel.
Try to avoid full-bodied white wines that have been aged on oak, like Californian Chardonnay. Because this we either lead to the wine overpowering the carbonara or to a very overly heavy creamy mouthfeel, either way it will feel disbalanced. Red wines that are very high in tannin will collide with the fat and egg, leading to a very unpleasant metallic taste. Overly fruity white won’t do the trick either, as this will not go well with the savoury, creamy dimension of the dish and the wine will be totally overruled.
 So, we are looking for a wine that will cleanse the mouth and break through the fat, preferably having some texture as well. Ideally, we look at the region of origin of the carbonara, and there in Lazio we find the Frascati wine, made of the Malvasia del Lazio and Trebbiano Toscane grapes. Going east we can serve wine from the Pecorino grape or Verdicchio and up north we can serve the Soave. Looking a little bit more southern we find that the wines made of the Grechetto grape, the Greco and the Sicilian Cataratto, Caricante and Grillo (when not too fruity) make for excellent options. Apart from that we can look towards sparkling wines that can have a touch of a creamy mouthfeel but still have their lively acidity. So basically, anything made through the traditional method. I would not go as far as the champagnes with a touch of oak, but definitely the classic blend of Pinot Noir, Meunier and Chardonnay. That way we can add Franciacorta, some Crémant (especially Bourgogne) and English sparkling to the repertoire! When you do want to serve red, look for one that is low in tannins and high in acidity, like a young Nebbiolo, Nerello Mascalese or Pinot Nero. Serve them chilled to emphasize the acidity.

The key is to choose a wine that will complement the flavours of the carbonara and will ensure a beautiful balance. So, pick a wine with a lively acidity and some mineral notes to ensure the structure of the wine.

In conclusion, while making the carbonara itself can be a bit tricky (sometimes when the egg is added to the pasta it becomes scrambled when the pan is still too hot), the choice on which wine to serve next to it, has become an easy one!