The Legend of Carbonara: A Dish Born from Fire and Fortune. In the hills of central Italy, where the Apennine Mountains stretch their rugged arms across the land, the air was once thick with the scent of burning wood. Here, among the dense forests and winding paths, the carbonate—charcoal burners—lived and worked, tending to their smouldering pits for days. They were men of solitude, their faces smudged with soot, their meals simple and practical. It is said that among the embers of their labour, the first whispers of Spaghetti Carbonara were born.
Their food had to be hearty yet portable, made from ingredients that would not spoil in the wilderness. Cured pork from local farms is fat-rich and sustaining and provides protein. Aged cheese, often Pecorino Romano, was easy to carry and packed a punch of flavour. Dried pasta, a staple of Italian kitchens, was light and easy to cook over an open flame. Eggs gathered fresh from the villages before leaving for the mountains added a richness that bound it together. And finally, black pepper—an essential spice—was sprinkled liberally, its flecks resembling the charcoal dust that clung to their hands and clothes. Some say this is how the dish got named—Carbonara, after Carbone, the Italian word for coal. What if we elevated it even further—transforming Spaghetti Carbonara into a table-side experience prepared right before you?
As the last strands of Spaghetti Carbonara twirl around a fork, glistening in their silky sauce, a glass of Cantine Pra Soave Classico Otto 2023, another exceptional wine from our selection, is lifted to meet it. This is not just a meal—it is a harmony of flavour, a pairing that speaks of tradition, craftsmanship, and the simple magic of Italian cuisine.
The Soave Classico Otto, with its bright minerality and crisp acidity, cuts through the rich decadence of the Carbonara like a cool breeze on a warm Roman afternoon. Made from 100% Garganega grapes, grown in volcanic soils, this wine carries hints of white peach, citrus, and almond—its freshness balancing the salty, umami depth of Pecorino Romano and guanciale. Each sip refreshes the palate, preparing it for the next luxurious bite, while the subtle floral notes dance lightly against the black pepper’s gentle heat.
Together, this pairing is a story of rich yet refreshing, bold yet balanced contrasts. Like Carbonara itself, Soave Classico Otto is a wine of place, a reflection of the land and the hands that crafted it. And as the last forkful disappears and the final sip lingers, there is only one thought left: this is how Italian food was meant to be enjoyed.
