Wine & Food pairing: Wine pairing with Pasta alla Carbonara
In this article you will find Food & Wine Pairing to sublimate the real recipe of “Roman Pasta alla Carbonara“. Before giving the list (not exhaustive) of wine suggestion a reminder is needed: NO FRESH/SOUR CREAM !!
Following there are the ingredients list of the Roman recipe: 1 egg yolk per person + 1 egg yolk + pancetta (or Guanciale) + Parmigiano Reggiano (or Pecorino Romano or a bit of both) + salt + black pepper (mill) + Extra Virgin Olive Oil + Fresh Pasta (homemade it’s always better…).
For the record the etymology of the word “Carbonara” would have several origins. The first says that the name comes from the large ground black pepper which is added on top of the dish before serving it. It recalls the color of charcoal (“Carbone” in Italian). The second possible source explains that the recipe was invented by the producers of coal that needed an easy recipe, based on common products and nourishing. One last more or less widespread accepting goes that the recipe would come from a secret political society named “Carbonari.”
What do drink with Pasta alla Carbonara ?
- Sancerre – Loire (white)
- Côtes-de-Provence – Provence (white)
- Mivervois – Languedoc Roussillon (white)
- Côtes du Jura – Jura (white)
- Arbois – Jura (white)
- Côtes du Vivarais – Rhône (white)
- Beaune – Burgundy (white)
- Côtes du Rhône – Rhône (white)
- Frascati – Latium (white)
- Frascati Superior – Latium (white)
- Colli Lanuvini – Latium (white)
- Chardonnay from Willamette Valley – Oregon (white)
- Chardonnay from Columbia Valley – Oregon/Washington (white)
- Gruner Veltliner from Finger Lakes – New York (white)
- Pinot Blanc from Alsace – Alsace (white)
- Crémant du Jura – Jura (sparkling)
- Crémant d’Alsace – Alsace (sparkling)
- Corse Wines – Corse (white)
- Crozes-Hermitage – Rhône (white)
- Ajaccio – Corse (white)
- …