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It’s a gray and dreary day here, with more of the same on the horizon. That had me thinking of stick-to-your-ribs comfort food, like Spaghetti Carbonara.
Here’s a recipe from the New York Times.
And for the wines, most will tell you to opt for an Italian white, something crisp and white like a Soave, or perhaps a Sicilian white. If, like me, you’d really prefer a red, serve a Teroldego lightly chilled. It will stand up to the Carbonara sauce quite well.
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