Wine and food pairing: pasta carbonara!

Originally from Rome, the recipe for pasta carbonara is simple yet demanding. Spaghetti or linguine are combined with a velvety sauce made from eggs, pecorino or parmesan cheese, black pepper and pancetta, creating a blend of textures and flavors that awaken the taste buds.

To accompany pasta carbonara and bring out its aromatic richness, it's essential to choose a wine that complements and balances the flavors of the dish. Here are a few suggestions for food and wine pairings.

Globally, you should choose a dry white or rosé to accompany this dish.

A well-balanced Chardonnay with notes of tropical fruit and a touch of butter offers an elegant contrast to the creamy texture of the pasta carbonara. Its lively acidity and freshness cleanse the palate between each bite. Try, for example, the Chardonnay du domaine des homs or a Mercurey blanc du domaine Gouffier. A light, refreshing Pinot Grigio with pear and citrus aromas perfectly complements the simplicity and richness of pasta carbonara. Its subtle minerality and lively acidity make it an ideal choice to balance the creamy sauce.

When it comes to rosé, opt instead for a vinous rosé, such as that from Mas Jullien or Maxime Magnon's Métisse

For red wine lovers, a red wine like Montepulciano d'Abruzzo, with its notes of ripe red fruit and supple tannins, offers beautiful harmony with the crisp pancetta of pasta carbonara. Its light structure and freshness make it a versatile choice for this dish.