It’s getting to that time of year when a stick-to-your-ribs carbonara sauce – or something like it – starts to sound really, really good. [level-members] What do you want to serve with a dish like that?
Of course it will depend on exactly what the sauce is, but in most cases you’re going to want to think of white wines, like lighter Chardonnays and Sicilian whites. If you’re feeling more adventurous, or just strongly prefer reds to whites like I do, you can try a very light red, such as Lambrusco. I’ve had great pairings when I’ve served a lighter red quite cool – straight from the 55º cellar.
Here’s a version from Kitchn, which I’ve chosen because the commentary about dos and don’ts and what is and is not authentic is entertaining.
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