What to drink with pasta a la Carbonara?

Let us restore the truth about the cooking of pasta with carbonara (with a glass of wine, it is even better)!Italy not being the motherland of fresh cream, one wonders why the use of this ingredient has been generalized? Certainly out of ease!

So, pasta (reserve some cooking water), bacon (quality), two egg yolks, Parmesan and basta! Now that things are clear, all you have to do is find the ideal companion for them: a comforting dish, a wine that does good!

To avoid:

A wine that will crush our famous pasta cooked with love: a red wine that is too structured in the mouth (very concentrated, with marked tannins and woodiness). It's all a question of balance!

Our recommendations:

A fruity red wine, concentrated just right, with a fresh finish. Let's take a tour of the Beaujolais or Anjou region.

For an unusual harmony, we dare to make an elegant white wine, with a smooth mouthfeel. One gets closer to the Italian border by picking from the Côtes du Rhône and Provence.

In a nutshell..:

In Beaujolais, the Saint Amour vieilles vignes du Domaine des Chers, a fruity and easy to drink Gamay.

Le Clos du Saut au Loup du Domaine Dozon, a lively Chinon, without complex.

In whites, floral notes and power with the Grande Réserve cuvée of Château Beauchêne, or citrus and fatness with Pieracci's Côtes de Provence.

We wish you a beautiful moment of sweetness!

Audrey Martinez, contributor Les Grappes

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