What wine goes with carbonara?
Carbonara is silk and salt: eggs, pecorino, cured pork, no tomato. The wine's job is acidity and restraint — Rome drinks crisp local whites with it, and they're right.
Soave Classico
Almond, citrus, gentle texture
Enough body for the silky sauce, enough freshness to reset after each salty, peppery bite.
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Verdicchio
Lemon, herbs, subtle bitter almond
A sneaky-great pasta white with the acidity carbonara begs for.
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Frappato
Light, floral, chillable Sicilian red
If you must have red: served cool, it respects the eggs and dances with the guanciale.
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Sommelier's tip
Skip oaky chardonnay — oak plus eggs turns heavy fast.
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