Deciding which wines to pair with carbonara is relatively straightforward. Pasta carbonara itself is simple to prepare – the pasta and egg yolk have a sweet flavor, the guanciale has an oily consistency, the Pecorino Romano is savory, and the abundant freshly ground pepper is pungent and persistent.

Therefore, you should pair carbonara with a wine that contains moderate acidity, pronounced intensity, and lingering persistence. A certain softness to the alcohol content is necessary, even for sparkling wines.