Polished Pairings

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Best Wine Pairings for Carbonara Pasta

The best wines for pairing with Carbonara Pasta are dry, white Italian wines with a fairly high acidity. We love Soave or Italian Pinot Grigio for this option. But, we also love a good, dry rosé  (especially a dry sparkling rosé), and if you’re looking for a red wine option, Barbera is our first choice. Keep reading for in-depth explanations, our bottle recommendations, and more to find the right wine for your Carbonara.

Here are our favorite three options:




Let’s first dive into what Carbonara pasta is, what it tastes like, and why these flavors go well with the wines we’re suggesting to you.

Pasta Carbonara is a simple, creamy pasta recipe typically made with the following ingredients:

  • Bacon / Pancetta / Guanciale
  • Egg Yolk
  • Pecorino Romano / Parmesan
  • Black Pepper
  • Parsley
  • Pasta Noodles + Pasta Water

The bacon lends to a smoky, salty flavor in the pasta, complemented with rich, silky egg yolk, salty Parmesan cheese, spicy black pepper, and a burst of freshness from the parsley (yes, I use parsley in my spaghetti carbonara and I will not be convinced of another way). These flavors cohesively blend into a rich, silky, creamy sauce that coats the chewy noodles.

Rich pasta sauces pair quite well with wines with good acidity. For Carbonara in particular, a dry white wine is an excellent choice. I also recommend an acidic red, such as Chianti or Barbera, if you’d prefer a red wine option.

Major takeaway: we want a light to medium body wine with plenty of acidity to cut through the rich creaminess of the Carbonara pasta.

We’re gettin’ wild with our Carbonara wine pairin

Soave (dry Italian White Wine)

Grape(s): Garganega

Country(ies): Italy

Region(s): Soave (Northern Italy)

Tastes: Melon, Salinity, Orange/Lemon

Specific Notes: Soave pairs well with Carbonara because of the fresh acidity it carries. The acidity in the wine and the richness of the pasta complement one another and create an incredible savory experience.

Soave in general is very food friendly, and is specifically great with rich seafood pastas, risottos, or antipasto (various cured meats and cheeses).

Try These Bottles:

More Italian White Options: Pinot Grigio, Pinot Bianco, Gavi di Gavi

Chablis (dry French White Wine)

Grape(s): Chardonnay

Country(ies): France

Region(s): Chablis (Northern Burgundy)

Tastes: Pear, White Flowers, Citrus

Specific Notes: Chablis is made from 100% Chardonnay grapes. It rarely sees oak, which means it tastes vastly different from the oak bombs that used to come out of California. Chablis is clean, zippy, and has great minerality.

Chablis in general is very food friendly, and young, unoaked Chablis is great with light fish dishes, buttery pasta, or sushi.

Try This Bottle:

More French White Options: Sancerre (Sauvignon Blanc), White Burgundy

Barbera (dry Red Wine)

Grape(s): Barbera

Country(ies): Italy, U.S., Australia, Argentina

Region(s): Piedmont (Italy)

Tastes: Juicy, Cherry, Red Fruit

Specific Notes: Barbera wines are high in acid, which make it an incredible companion for a variety of recipes. Barbera is considered an Italian red, as the majority of Barbera is grown in Italy. It is one of the most affordable, delicious red grape varietals that offers a huge bang for your buck!

Barbera is fantastic with a variety of recipes, but rich foods paired with Barbera really stand out. Think braised short ribs, creamy pastas, or macaroni and cheese.

Try These Bottles:

Honorable Mentions

  • Dry Rosé Wines
  • Pinot Noir
  • Sparkling Wine (such as Cava or Prosecco)
  • French Sauvignon Blanc