Pasta “the classics”
PA1. Rigatoni Carbonara (Original)
HALF TUBE PASTA WITH GUANCIALE (ITALIAN CURED PORK CHEEK), PECORINO ROMANO CHEESE, EGG YOLK SAUCE & BLACK PEPPER
Pasta “the classics”
PA1. Rigatoni Carbonara (Original)
HALF TUBE PASTA WITH GUANCIALE (ITALIAN CURED PORK CHEEK), PECORINO ROMANO CHEESE, EGG YOLK SAUCE & BLACK PEPPER
Wine Pairings
Perfect wines to complement this dish
Excellent MatchRedBarbera d'Alba "Peiragal" DOC
R30-B6
Lively freshness cuts beautifully through egg yolk, Pecorino and guanciale, while its warm, rounded character complements the salty pork and black pepper without overpowering them.
Excellent MatchRed‘Monticol’ Pinot Nero Riserva Alto Adige DOC
R4-A3
Silky red fruit, bright acidity and gentle herbs balance the creamy egg and Pecorino, while elegant tannins complement crisp guanciale and freshly cracked black pepper.
Good MatchRedRipasso Valpolicella Classico Superiore DOC Seccal
R11-BTG
Generous fruit and a warm, smooth character stand up nicely to guanciale and Pecorino, making a rich but balanced partner for this classic creamy Carbonara.