Carbonara is such a simple, yet decadent, budget-friendly and comforting dish. You only need a handful of ingredients and about 20 minutes of time and dinner is served. Carbonara pairs well with a variety of crisp Italian white wines like Pinot Grigio, Falanghina and Vermentino and even an acidic red like a Barbera d’Alba.

I love a crisp Soave from the Veneto area in Northeast Italy with this dish. Soave is predominately made from the Garganega grape and is an excellent alternative to Pinot Grigio.  The vibrant acidity in the wine provides the perfect balance to the rich creamy egg yolks in the Carbonara and the saltiness in the bacon/pancetta bring out the bountiful fruit flavors in the wine.

My favorite Soave producer is Pieropan. The family has been making wine since the 1860’s and have created a solid reputation for producing top quality Soave’s and other varietals. Try the Pieropan Soave Classico with your next Italian feast.

I used Mario Batali’s basic Spaghetti alla Carbonara recipe, but substituted house made fettuccine noodles and added some fresh peas for a pop of color and sweetness. Note: Adding peas to the dish may cause an uproar if you serve this to a true Italian, but I like the textural and sweet element that the peas bring to this dish. Plus, it’s an easy way to get some veggies on your plate.