Bucatini Carbonara {Paired with Ferrari Brut Rosé}

Bucatino Carbonara from Chef David Kirschner

Bucatino Carbonara from Chef David Kirschner pairs well with Ferrari Brut Rosé

I have a special wine and food pairing for you, which I enjoyed recently at a tasting of Ferrari Wines. What’s special is that I have notes from both the chef and Ferrari’s third-generation wine maker on what makes the carbonara and Brut Rosé a great match.

This is something you can easily make for your next dinner party. Both the pasta and the Rosé are equally impressive.

Here’s what chef David Kirschner said about his carbonara recipe (and I 100% agree with what he says about ingredients!):
The secret to making an amazing Carbonara (or most Italian food in general) is all about the ingredients and understanding where the dish comes from. Carbonara is dish whose roots are based in Rome, because of this we use Pecorino Romano for this dish, not Parmigiano-Reggiano (which is from Northern Italy). This helps us to capture the true flavor and soul of the dish in a very subtle way. At the core, this pasta is all about the how the egg yolk smooths out the saltiness from the guanciale, pecorino, and the spice of the black pepper.

The Brut Rose is a perfect pairing as the bright acidity, stone fruit and berry notes cut through the heavier aspects of the dish while the wine has enough body to stand up alongside the bold flavors Carbonara delivers.

Marcello Lunelli of Ferrari shares why the Rosé Brut pairs well with the carbonara:
The cool, mountainous terrain of Trento renders a marked minerality and desirable acidity to our Brut Rosè, which is a combination of the Chardonnay and Pinot Noir grapes. Aged two years on the lees, this wine has fragrant floral flavors with hints of wild strawberries, and its bright, refined character is the perfect compliment to the salty fat of the guanciale in pasta alla carbonara.


Bucatini Carbonara


This recipe is courtesy of David Kirschner, Owner/Executive Chef at dineDK

Serves 4

Special Equipment

A silicone-baking mat
Temperature Controlled Water Bath, Thermic Circulator, or a candy thermometer and a watchful eye!


For the roasted pecorino:
Preheat your oven to 375° F. Line a cookie sheet with a silicon mat (or parchment paper) and evenly spread out half of the grated pecorino cheese across it. Place this in the oven and cook 5-6 minutes until it turns lightly golden brown. Allow it to cool on the tray and then break it up into crumbs with your hands. Store the crumbs in an airtight container and set aside. This will hold for about a week.

For the slow cooked egg:
Despite what equipment you choose to use the goal is the same: You need to get a pot (or bath) of water to 63° C (145° F) and be able to consistently hold that exact temperature for an extended period of time.
Place the 4 eggs gently into the 63° C (145° F) water and cook them for 45 minutes. If you are using a pot of water with a candy thermometer, gently stir the water every 10 minutes to keep the heat distributed evenly.
If the eggs finish before your pasta is ready just turn the heating source off and let them sit in the warm water until you need them.

To finish the carbonara:
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a large sauté pan over medium-high heat, add the oil and guanciale. Cook this for 6 minutes, stirring often, until the fat has rendered and the guanciale turns golden brown. Carefully, add the reserved pasta water to the pan and use a whisk to scrap all the flavorful bits off the bottom of the pan.
Add the black pepper, remaining pecorino, and marscapone cheese to the pan, turn your heat down to low and whisk to form your sauce. Add your hot pasta to the sauce and toss to coat. Taste and adjust with more cheese, pepper, or a touch of salt if necessary.
Divide the pasta into bowls, crack the eggs and carefully place them in the middle of the pasta. Top with a grind of pepper and the roasted pecorino crumbs.


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