Why a crisp white like Frascati or Verdicchio suits carbonara best, which light reds work, and what Romans drink with it.
The best wine with carbonara is a crisp Italian white with good body, such as Frascati Superiore or Verdicchio. A light Roman red like Cesanese also works.
Carbonara comes from Rome, and the local match is Frascati Superiore, a dry white from the hills just outside the city. Verdicchio and Fiano di Avellino are excellent alternatives. If you want red, choose a light, fresh one: Cesanese del Piglio from Lazio or a Barbera. For a budget pick, a Verdicchio dei Castelli di Jesi or a Frascati costs about $12–20.
Roman carbonara is made with only a few ingredients: pasta, guanciale (cured pork cheek), egg yolks, Pecorino Romano and black pepper. There is no cream in the Roman version. The result is rich, salty and peppery.
A white with good acidity and some body is the best fit. Bubbles also work: they lift the fat off the palate.
Frascati comes from the Castelli Romani, the volcanic hills southeast of Rome. It is made mainly from Malvasia and Trebbiano. Good Frascati Superiore is dry and fresh, with lemon, white flowers and a gently nutty, almond finish. It is the white wine Roman trattorias have poured for generations. Expect about $12–25.
Bottles to try: Frascati Superiore 'Abelos' De Sanctis, Frascati Superiore Riserva 'Epos' Poggio Le Volpi. See our Lazio wine guide and the Lazio region page.
Verdicchio from the Marche has high acidity, medium body and flavors of lemon, green apple, fennel and almond. The acidity cuts the egg and fat; the slightly bitter almond finish suits the salty cheese. A Classico Superiore has extra weight. Most cost about $12–25.
Bottles to try: Verdicchio 'Macrina' Garofoli, Verdicchio Classico 'Le Vaglie' Santa Barbara. Learn more about Verdicchio dei Castelli di Jesi or read our Verdicchio guide.
Fiano di Avellino DOCG, from Campania, is fuller and more textured, with pear, hazelnut and a smoky, mineral edge. Its body stands up to a very rich carbonara with plenty of yolk. Expect about $20–40.
Bottles to try: Fiano di Avellino Mastroberardino, Fiano di Avellino Ciro Picariello. More in our Fiano guide.
Cesanese is Lazio's own red grape. The best-known wine is Cesanese del Piglio DOCG, from the hills southeast of Rome. It is medium-bodied, with red cherry, raspberry and a peppery, spicy note that echoes the black pepper in carbonara. Its tannins are usually moderate. Expect about $20–35, though it can be hard to find outside Italy.
Bottles to try: Cesanese del Piglio Superiore Abbia Nova, Cesanese 'Silene' Ciolli (from the nearby Olevano Romano DOC), Cesanese 'Matidia' Casale del Giglio.
If you cannot find Cesanese, Barbera is the next best red. It has very high acidity and soft tannins, so it cuts the fat without fighting the salty cheese. Expect about $15–30.
Bottles to try: Barbera d'Alba Ettore Germano, Barbera d'Asti 'Camp du Rouss' Coppo.
A dry sparkling wine is a great match for carbonara. The bubbles and acidity refresh the palate after each creamy bite, and the bready notes of bottle-fermented wine suit egg and pork. Franciacorta DOCG is made like Champagne and costs about $30–50.
Bottles to try: Franciacorta Brut Ferghettina, Franciacorta Brut 'Cuvée Royale' Montenisa Antinori. See our Italian sparkling wine guide.
White is the safer choice. Carbonara has no tomato, a lot of salt and a lot of fat, and that combination favors a crisp white. A red works if it is light, fresh and low in tannin, like Cesanese or Barbera. Avoid big, tannic reds: the salt in Pecorino and guanciale makes tannin taste harsh.
In Rome, the everyday answer is the local white: Frascati or another Castelli Romani white. Red drinkers pick Cesanese. Both come from within about an hour's drive of the city. If you want to drink like a Roman, start there.
Many restaurants outside Italy add cream. Cream makes the dish softer and heavier, with less bite from the cheese. A fuller white such as Fiano di Avellino or a Soave Classico handles cream well. Keep the acidity high, or the meal will feel heavy.
Is red or white wine better with carbonara?
White is usually better. A crisp, medium-bodied white cuts the fat and suits the salty cheese. If you prefer red, choose a light, low-tannin one like Cesanese or Barbera.
What is the best white wine with carbonara?
Frascati Superiore, the white wine of Rome, and Verdicchio are the best choices. Fiano di Avellino is a richer option.
What is the best red wine with carbonara?
Cesanese del Piglio from Lazio is the traditional Roman red. Barbera is the easiest alternative to find.
Does Pinot Grigio go with carbonara?
A basic Pinot Grigio can be too light. A fuller one from Alto Adige or Collio works better.
What wine goes with spaghetti bolognese instead?
Bolognese has tomato and meat, so choose a red: Chianti Classico, Sangiovese di Romagna or Barbera.