Today is Carbonara day! How to pair this recipe with wine?
Standing ovation for one of the kings of Italian Pasta recipes. Ladies and gentlemen her Majesty: Pasta alla Carbonara.
This is not only one of the most delicious courses of Roman cuisine, is a flag to roman-style food.
Who invented it? Such a mystery?
The city of Rome took this recipe as local and traditional, anyway there is no trace of carbonara in cookbooks before the last Century.
Appreciated and imitated all over the world, one of its origins seems to date back to just after the Second World War. Some connect the dish’s creation with the arrival of American soldiers.
It seems they introduced the Romans to powdered eggs and bacon.
The great Italian restaurateur Luigi Carnacina argued differently. Carbonara was the recipe of the loggers during their breaks.
In other words, there are many versions of this typical dish. The most disparate variations lists: mushrooms, avocado, chicken, shrimp and so on, with bacon or guanciale, using only the yolk or the entire egg.
Some likes to add Parmigiano Reggiano cheese, other grana Padano mixed to Pecorino romano.
But do not tell this to a real Roman chef.
Carbonara dish in Rome City.
For roman people Carbonara is just a milestone. Generally variations are not really appreciated, in other words.
The traditional recipe in Rome, to sum up, calls for guanciale (pork cheek), eggs, Pecorino Romano cheese and pepe nero (black pepper).
But the Carbonara is a dish projected to the future, therefore, as taste changes, the recipe is evolving too.
That is why the new generation of chefs is modifying the classic recipe a little. An example is the mixing of pecorino romano with a percentage of parmigiano Reggiano or grana Padano.
This mix makes the salty flavour of the pecorino less aggressive. The recipe results more modern, so, more suitable to new generations taste buds.
Which wine matches perfectly with the carbonara?
Firstly, let’s focus on the organoleptic characteristics of the dish. This is a complex recipe full of taste. There is a strong presence of sweet trend taste, due to pasta, egg and cheese.
The salty and spiced pecorino cheese balances the sweet sensations. Moreover the spicy sensations of the black pepper adds a vibe to the sauce.
In this recipe black pepper plays a fundamental role. A smoked aroma is present vividly in the dish. This is due to the guanciale which is a cured meat very aromatic.
This recipe presents an evident sensation of fat not only for the grease of the meat, but also the egg yolk and the cheese.
For a best wine pairing then, we will look for a wine that will balance the grease, saltiness, and spiciness.
The wine we need is therefore fresh, aromatic, and full bodied.
Better choose a white, rosè or red?
A chromatic pairing will say white or rosè, but if you just drink red wine, you can find a suitable one.
This is our chart for white wines recommended.
- Frascati Superiore DOCG by Merumalia this amazing organic wine, produced in a family vineyard obsessed by quality is perfect for the carbonara. The freshness and minerality of this wine will balance the sweetness and fat sensations of the dish. The aromaticity of the Malvasia di Candia (one of the grape varieties used to produce this wine) matches perfectly with the aroma of the meat and the cheese.
- Fiano di Avellino DOCG by Passo alle Tortore. The freshness of this wine, produced by a women-runt winery guided by a young French wine doctor will match perfectly with the recipe.
- Bellone bianco Capolemole IGT by Marco Carpineti – a family who choose the path of organic farming, which refuses the use of herbicides, chemical fertilizers and / or synthetic products. Fruity and floral flavor for a white wine perfect for the recipe.
- Etna Bianco DOC Mofete by Palamento Costanzo -this is small and delightful cellar, almost a boutique, thanks to its refined wines. White Etna is 70% Carricante and 30% Catarratto, with floral aromas of broom, aromatic herbs, citrus notes, and mineral suggestions. Freshness and flavor on the palate, with a finish that returns to floral notes.
and more whites
- Collio DOC Ribolla Gialla by Blazic di Cormons – Fruity, lemon and banana, fine and elegant, complex with a bouquet of simple flowers that blnces perfectly the taste of the dish.
- Sauvignon Vulcaia by Inama – reveals intense aromas of elderberry and ripe tropical fruit, bread crust, fresh aromatic herbs, and split stone. On the palate it reveals great correspondence and freshness, with references to vegetal notes in the finish.
- Malvasia delle Tre Venezie by Rigonat – ideal for an aperitif and perfect to combine with first courses based on shellfish, the Malvasia di Rigonat, coming from the lands of the Venezie, is an extremely pleasant white, rich in fruit, full of freshness and crossed by those precious sapid and mineral scents.
- Rosè Girofle by Severino Garofano – the Negroamaro grape in a different form, a bright coral red mixed with cherry tones. A penetrating, warm and rich aroma,a spice of great character and personality.
- Chiaretto Rosa dei Frati by Ca’ de frati – fresh and delicate with a range of hawthorn flowers, green apple and wild cherry, while on the palate it stimulates with its freshness and flavor.
- Visone by Feudi di San Gregorio – a rosé wine that comes from Aglianico from irpinia. Fragrant and vinous bouquet reminiscent of wild strawberries, wild flowers, juicy cherries and light marine nuances. The taste is lean and direct, highly drinkable, energized by a satisfying freshness and a light sapid scent.
- Cerasuolo d’Abruzzo Mysotis by Zaccagnini – The nose is pampered by refreshing sensations, in which it is the small red fruit that opens to deeper tones, which recall iron. On the palate it is medium-bodied, with a sip characterized by a dry taste, with a pleasant fresh component. It closes with a fruity finish with good persistence.
- Lago di Caldaro Schiava classico superior by Erste + Neue – The nose is enveloped in aromas reminiscent of fruit, with a slight hint of almond in the background. On the palate it is round, lively, fresh, with excellent drinkability. This red wine matches with carbonara.