I started preparing the classic pasta dish from Lazio, Carbonara, and immediatly my mouth started watering as soon as I heard the pork cheek sizzling in the pan!

Carbonara It’s a comforting, no-frills dish and perfect for any lunch or evening meal.

Read on to discover how I like to pair carbonara at home or to try out my recipe.


Carbonara Pairing

For Carbonara you need a wine that will bring out the creaminess and sweetness of the pork without overpowering it. Although considered a simple meal, a favourite for coal miners, it is in fact a rather rich meal.

A typical pairing would be a wine from a white grape like our Grechetto Fattoria Del Pometo Umbria IGT 2020 from LUNGAROTTI or Friulano Collio DOC 2020 from CORMÒNS; however, I like to pair mine with a Spumante Pinot Nero Rosé Brut.

Spumante is a fun and elegant way of upgrading a meal at home and this Pinot Nero Rosé Brut complements rather beautifully with Carbonara.

Our Pinot Nero is grown in the Province of Pavia on a hilly terrain and the wine is produced using the Charmat method. It is an excellent rosé wine with a pale pink color, characterised on the nose by a delicate bouquet, with hints of red fruits and rose petal notes. It is the delicate notes of the rose petals that really make its pairing with carbonara something special.

Check out the recipe I use below or to order your Pinot Nero now head to our website here: Spumante Pinot Nero Rosé Brut - CONTE VISTARINO


Carbonara Recipe

DO NOT USE garlic, parsley, onion, cream, milk, pancetta, bacon.

Please note that some use a mix of parmigiano and pecorino romano, whereas others prefer to employ only pecorino romano. Also in this recipe I made a cream of eggs, black pepper and grated cheese, whereas others prefer to whisk the eggs and black pepper and add the grated cheese only afterwards, when stirring the pasta.




500g of Spaghetti

200g of guanciale

3 whole eggs + 1 yolk

150g of grated parmigiano and pecorino romano

Ground black pepper

(Serves 4)


  • Cut the guanciale into small pieces (cubes, slices … as you prefer) then simmer in a frying pan over medium heat. No need for oil: guanciale will cook itself in its own melting fat. If you want, you can add a tablespoon of cooking water to emulsify. When ready (when the fat of the guanciale looks translucent) turn off the heat and set aside.

  • Whisk the Pecorino Romano and Parmigiano with the eggs and a little bit of ground black pepper. Stir quickly with a fork – or a hand whisk – until you get a creamy sauce. Set aside.

  • Cook the spaghetti al dente in boiling salted water. If they don’t fit in the pan, the best way is to hold them in a bunch vertically, immerse, twist it on top and let go. Then stir and cook for the time required.

  • Drain the spaghetti, keep some cooking water on the side.

  • Put the spaghetti in the frying pan together with the guanciale and his fat and stir for 2 minutes at a high heat.

Now it is a very crucial moment in which you can make a glorious Carbonara or fail :)

You have to be quick and pronto:

  • Turn off the heat

  • Now quickly add the eggs and cheese cream

  • Add a ladle or two of cooking water and stir

The consistency must be creamy, not fluid. If you notice it is too liquid add some grated cheese, if it’s too dry add some cooking water.

Serve your carbonara immediately, add some guanciale pieces on top, freshly ground black pepper and some grated pecorino to taste.

Enjoy one of the most simple and famous Italian dishes in the world.

Drink it, Love it…..WINE IT


Ciao for now!