Reading these comments I wonder if your followers appreciate the point of your articles!

If you want recipes this is obviously not the place for you.

If you want to plug your articles on sites which overtly promote sponsored products I'd hope that such comments would actually be removed.

Having said that, I find most comments here interesting and constructive.

Thank you Fiona, next time I have carbonara I shall remember your recommendations.

When I say creamy I mean creamy texture not that it should contain cream! (Mine doesn't!)

Drink what you like I say. But,NEVER, EVER, EVER PUT CREAM in Carbonara!!!!!

no cream in carbonara! never!

Wines have the power to make even living life on a desert island into a luxurious vacation. According to the ancient Greek philosopher Socrates, “Wine moistens and tempers the spirit and lulls the cares of the mind to rest.” The cultivation of wines is a part of the human culture of centuries and central to the traditions of some parts of the world.

If you ask any wine expert the best way to choose the best wine, they will reveal that the only way is by tasting as many wines as you can yourself. However, tasting every type of wine can be an arduous endeavor with close to 20,000 different wines existing around the world.

Also, there are several health benefits for drinking wines, along with the aesthetic and social appeal of wine drinking. Everyone has a bucket list or catalog of things to do that they wish to complete before reaching a certain age. This article puts together a list of 5 best wines for wine aficionados to try out before turning thirty. So, let us jump right into it without further ado.

Read More: https://www.omilights.com/5-wines-you-must-taste-before-turning-30/

Pinot Grigio sound good to me but how about Pinot Gris???
I also agree there is not such thing as Olive Oil and Garlig in the original Carbonara recipe. But then again, everyone has its own way of doing it.

I know. Controversial. But some people do!

Please... Garlic on the carbonara ?
No no no real Carbonara is not garlic and parsley and with Guanciale (Pig cheek) beacon can be an alternative if you can’t found guanciale.
And you can pairing as well with a sparkling Prosecco
Or cava or America Brut as well Champagne .

Er, it isn’t a recipe - it’s a series of wine recommendations.

that is, possibly, the worst recipe for this great dish I have ever read.

Pinot Grigio always scares me because there is so much mass produced rubbish out there. Can you recommend a really good one that is easy to get ho,d of?

Nice one Pam!

And sorry to the others who took the time and trouble to comment on this post. I failed to notice them in my email. Good point about Frascati too!

Ah, but you could take "local" to the next level. If you were making your carbonara with English bacon and eggs, let's say, I would pair with an English white (Chardonnay or Madeleine Angevine) ;)

I agree with Chris, Frascati is the best match for 'simple' carbonara.

I want to use Chef Michael Lomanaco's recipe for Carbonara to commemorate 9/11 -- he was Head Chef of Windows on the World on 9/11/01, and this was one dish on his menu at the time. He used Pancetta in lieu of bacon.
TASTE
SHOW #TS4904

SPAGHETTI CARBONARA

1/2 pound piece of Pancetta
4 cloves of garlic
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/4 cup freshly grated Romano
1/2 cup freshly grated ParmigianoReggiano
A liberal grinding of pepper
2 tablespoons chopped parsley
1 pound cooked spaghetti, drained and hot

Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the
garlic in a small saute pan with the extra virgin olive oil and saute until
it turns deep gold. Remove the garlic from the pan and put in the strips of
pancetta. Cook them until they begin to crisp on the edges. Add the wine.
Cook the wine down for 2 minutes.

Break the eggs into a pasta serving bowl. Beat them lightly with a fork.
Then add the Romano, Parmigiano-Reggiano, pepper and parsley. Mix
thoroughly.

Add drained, hot pasta to the bowl and toss rapidly to coat the strands
well. Add the Pancetta and wine. Toss again and serve immediately.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Just had this with a good Sangiovese and it was divine.

I try not to comment on food and wine matching; I am a philistine to such things - or is that the People's front of Philistine? Who knows.

However, what often strikes me most about the food and wine recommendations I read, is that there are usually very few recommendations that match food with the local wines. Carbonara is, by historical links, a Roman dish. Yet all of the Italian recommendations are from the North. Are there really no Laziale wines to go with a simple carbonara? No love for Frascati?

I appreciate I am reading this in the UK, but it would still be good to get a match from the same postcode; rather than just the same country. I mean, would you match a Piemonte dish with a laziale wine?