The Grapevine

Food & Wine Pairing: Pasta Carbonara

February 16th, 2018



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.