The carbonara, an expression of popular Roman cuisine, appreciated everywhere in Italy by tourists and Italians alike, is (only apparently) one of the simplest dishes to prepare, given the small number of ingredients: pasta, eggs, guanciale (cured pork cheek) and Roman pecorino cheese. However, from the skilful mixing of these ingredients comes a dish full of flavour, strong in texture and colour. Such a dish must be accompanied by a wine that can hold its own against the complexity of flavours in this dish. So, what is the best wine for carbonara?

 

Carbonara: wine pairing and general rules

 

Carbonara is a very complex dish in terms of structure and flavours. For this reason Light and unstructured wines risk being eclipsed compared to the richness of flavour of this first course.

On wine to go with carbonara should therefore be chosen from among those that are fresh, with good acidity, capable of balancing the fat component and the pasta's tendency towards sweetness.

In fact, the egg yolk has a certain fattiness that tends to sweetness. In addition, both the guanciale and the pecorino romano, key ingredients in the preparation of traditional carbonara, are equally fatty and unctuous. While this gives carbonara the inimitable flavour that has made it a typical dish in Italian cuisine, it could blunt the taste of an equally renowned but unsuitable wine for such a flavour comparison. To cleanse the palate we therefore recommend a wine with good acidity.

Following these general guidelines, you can select the type of wine for carbonara among whites, reds and sparkling wines.

 

 

Carbonara: white wine pairing

 

To accompany the carbonara, the white wine must have a decisive and feisty character, with a good and harmonious acidity. and a structure that can balance the richness and flavour of the ingredients. We therefore recommend opting for full-bodied and fresh wineswith enveloping aromas, best if aged in wood. The varieties that go best with carbonara are those from vines Chardonnay o Vermentino.

 

What red wine to pair with carbonara?

For the choice of red wines it is good to go for structured but moderately tannic winesan excessive concentration of tannins, as well as too much body, could in fact unpleasantly counteract the egg's tendency to sweetness. So what red wine to pair with carbonara? A Barbera d'Asti or some international grape varieties, such as the Cabernet Sauvignon or Merlot are among the most suitable, thanks to their softness and spicy notes that recall the scent and flavour of guanciale on the nose. 

 

Carbonara: sparkling wine pairing

Lo Sparkling wine as a wine to pair with carbonara is mainly a philosophical choice: traditional carbonara, understood as a rustic, peasant dish, goes with fresh and decisive sparkling wineswith bubbles openly contrasting the fatness of the egg and bacon.

 

Wine for Carbonara: the most suitable in the Banfi selection

 

Banfi provides a wide selection of wines that, for their character and freshness, are among the best to pair with carbonara. Here is a selection of whites, reds and sparkling wines that best suit this great classic of Italian cuisine.selection of wines in distribution

 

The whites of Banfi

On Centine Biancofresh and full on the palate, fruity and floral on the nose, it is the ideal Tuscan white to accompany a dish of spaghetti or rigatoni alla carbonara. Its well-balanced structure and the preciousness of the Chardonnay and Vermentino varieties accompany the rustic flavour of pecorino and guanciale without dampening them.

Another indicated white is the Fontanelle, from Chardonnay grapes with excellent ageing potential and a soft structure well balanced by a hint of savouriness. Complex and elegant, this wine for carbonara fully expresses all the peculiarities of the Montalcino terroir.

Finally, another suitable wine among the whites is La Pettegola, a very fresh Vermentino IGT Toscana ideal for drinking throughout a meal.

 

The reds of Banfi

 

Piedmontese

Among red wines we suggest The Other, a Barbera d'Asti aged in steel vats with distinct notes of red fruits and hints of violets. The palate is fresh and pleasantly acidic, with a delicate concentration of tannins that enhances the sweet tendency of the egg without compromising it.

Another winning combination for wine and carbonara is with La Lus, a red wine with character, a soft and velvety structure, with various hints of liquorice and vanilla. Born from the union of Barbera and Nebbiolo grapes, it is perfect for pairing with rich and tasty first courses, such as carbonara. 

 

Toscani

Also the Centine Rosso Varietale, an elegant, full-bodied wine created from a blend of Sangiovese, Cabernet Sauvignon and Merlot, goes well with carbonara. The fruity aromas, enriched by a slight hint of vanilla, enhance the intense and spicy first courses, and its persistent finish goes well with the strong taste of pecorino cheese and guanciale.

 

Banfi sparkling wines

On Banfi Brut Metodo Classico is characterised by an innate freshness and liveliness on the palate, resulting from the fine grape varieties from which it originates: Chardonnay and Pinot Blanc. Matured on the lees for 30 months, it has a well-balanced and solid structure that balances perfectly with the grassy and spicy notes of the carbonara.

Among the bubbly wines to pair with carbonara, one cannot fail to include the Cuvée Aurora, an elegant and harmonious classic method sparkling wine that closes with a fresh and savoury finish, ideal for degreasing the palate when enjoying a carbonara cooked to perfection.