It is hands down the simplest and most popular pasta of all. Whether in classic or more elaborate versions, spaghetti can always get us out of trouble, but also fascinate us with delicious pairings.
This classic dish of Italian cuisine can be prepared in versions to suit all tastes and, in addition, harmonized with wines to elevate the experience to another level. Choosing the right wine allows the flavours, textures and aromas of a dish to complement each other, enhancing its nuances and creating an even more satisfying final experience. These are four combinations that you should not miss trying.
Spaghetti alla Carbonara
It is one of the most famous recipes in Roman cuisine, consisting of only five ingredients: spaghetti, guanciale, Pecorino Romano cheese (naturally salty), black pepper and beaten eggs. Very simple? Yes, although its complexity lies in achieving a sauce in which the eggs are emulsified with the cheese, obtaining a creamy sauce, with a lot of umami and smoky notes. This pasta dish cries out for a medium-bodied white wine like Marques de Casa Concha Chardonnay, whose silky texture, mineral notes and long, vibrant character bring exquisite vitality to this pairing. Have you tried it?
Spaghetti with meatballs
Inspired by the preparations of southern Italy, this Italian-American dish (created by Italians who emigrated to the United States, specifically to New York City) is a classic that delights thousands of people around the world every day. Also very simple, it consists of pasta served alongside meat meatballs (and this is where the recipe can vary, with mixtures of cuts or types of meat or seasonings to make them really tasty) cooked in tomato sauce. Which, in this case, requires a full-body red wine that can live up to the flavour of the meatballs, without being overshadowed by them. For example? Marques de Casa Concha Cabernet Sauvignon, with a soft, almost velvety palate that masks its firm tannins, perfect to accompany this iconic dish.
Spaghetti nero di sepia with seafood
With an intense sea flavour, this pasta made with natural squid ink is extremely tasty on its own and very attractive to the eye. But if it is also prepared with seafood such as shrimp, squid, clams or whatever you find fresh at the fishmonger, it is without a doubt a bomb of marine flavour. Due to its salinity and minerality, this preparation requires dry and very refreshing wine, such as Marques de Casa Concha Rosé Cinsault, which in the mouth is unctuous, warm and oily, with mineral, fresh and delicate notes, perfect to complement this intense dish.
Spaghetti with Putanesca sauce
In the world of tomato sauces, Putanesca draws attention for the addition of sharp and salty elements that also provide texture and counterpoints. In addition, the base of chopped tomatoes contains anchovies, olives, capers and garlic, creating a sauce that stands out for its acidity, therefore, it requires a wine whose acidity is at the same level or a little higher. A medium-bodied red wine, like a Marques de Casa Concha Merlot or also in this case, given the pleasant harmony between the olives and the Syrah, Marques de Casa Concha Syrah.
