Rigatoni alla carbonara and Pecorino Romano, which wine actually cuts through the richness?
I’m looking to step up my Sunday dinner game. Usually, when making a classic carbonara with proper guanciale and a heavy hand of Pecorino Romano, the sheer richness and black pepper dominate everything. I’ve tried pairing it with a structured, dry white like a Frascati Superiore, which felt traditional, but sometimes I feel like it needs a red with decent acidity, like a Chianti Classico, to handle the fat.