I’ve always thought that a simple plate of well-made pasta is one of life’s great pleasures. This dish takes the basic technique of a traditional Italian carbonara, but substitutes some great Adelaide Hills ingredients.Wine match Yalumba FDW7C Chardonnay 2009, Adelaide Hills, SA
Carbonara was my staple go-to evening dish when travelling Italy as a poor (but well-fed) student. I can’t for the life of me remember what I drank, but I suspect it was cheap and came only in carafes. Nowadays, if I was sitting out in the Adelaide Hills spring sunshine enjoying this dish, I’d reach for something local with a bit of body, a bit of complexity and a clean mineral finish. All this will help it stand up next to quite a weighty dish whilst also providing the acid cut that creamy carbonara always needs. Bags of interesting flavours in this one: clove, nuts, citrus zest, cream and nougat. I wonder, do they have hostels in the Adelaide Hills?
-Dan Coward