Cooking Carbonara with Carlo Mirarchi and Paring It with a Funky Natural Wine

Chef Carlo Mirarchi of Blanca and Roberta’s in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello, how to cook amazing Carbonara. It begins with guanciale—pork jowl—and requires eggs, cheese, pasta and a shit ton of black pepper. For the wine, Cappiello has a really funky choice—a natural sparkling wine made from Chenin Blanc that’s produced by Jean-Pierre Robinot. The wine (its style is referred to as ‘Pét-Nat’) finishes its fermentation in the bottle, creating the bubbles. There’s almost a cidery character to the varietal, which pairs really well with the pork in the dish.


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