5 Perfect Pasta and Wine Pairings

Can you ever get tired of pasta? We think not. With endless shapes, sauces, and regional twists, there’s a pasta for every wine — and a wine for every pasta. Sure, the classics work: white sauces like Cacio e Pepe or Carbonara call for crisp whites, while red sauces like Amatriciana or Bolognese pair beautifully with reds. But don’t be afraid to mix it up.

The key? Acidity. It balances the richness of creamy or oil-heavy sauces and keeps tangy tomato or citrus-forward dishes bright and lively. Next time you whip up a quick pasta, don’t just toss together noodles and sauce, but also grab a bottle that elevates the whole meal. We’ve got five killer pasta recipes with wine pairing ideas to get you started, but honestly, as long as you’re embracing the spirit of la dolce vita, you’re already doing it right.

Classic Ragù Bolognese

The classic Ragù Bolognese is all about time, patience, and layers of flavor. Hearty meat, slowly cooked vegetables, and a rich, tomato-forward sauce make it savory, comforting, and irresistibly cheesy with a sprinkle of Parmesan on top.

To handle that tang and depth, you want a wine with bright acidity and herbal lift, so Italy’s Sangiovese is the go-to. For a budget-friendly option, grab a Chianti Classico. Feeling fancy? A Brunello di Montalcino will elevate the dish to another level. Want to branch out beyond Italy? Zweigelt from Austria delivers many of the same flavors, but with a smoother, more refined edge. Perfect for a Ragù night with a little twist.

Our recipe pick: https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

Fettuccine Alfredo

According to this recipe, “real” Fettuccine Alfredo never actually includes cream; the creamy consistency comes from cheese, butter, and pasta water. But if you decide to add an extra dollop of cream, we won’t tell. Balance out the richness with a good amount of black pepper. The key for pairing a wine with this dish is to look for options that combine body and acidity. Chardonnay is a natural choice, either from Burgundy (look to the Mâconnais or a standard Bourgogne Blanc to keep things affordable) or from the Willamette Valley in Oregon. A light, mild red could also work with Fettuccine Alfredo, such as Schiava from Alto Adige or Beaujolais from France. 

Our recipe pick: https://www.bonappetit.com/recipe/fettuccine-alfredo

Shrimp Scampi

Shrimp Scampi is one of those dishes that seems fancy yet is super simple to prepare. It’s essentially made of shrimp, butter, garlic, parsley, and lemon, though it never hurts to add a healthy splash of fresh white wine to the sauce as well. This recipe uses linguine as the pasta of choice, but you can pick whichever you fancy and it'll still rock. Given the zing of lemon that balances out that buttery richness, a fresh white wine is optimal to pair with Shrimp Scampi. Try out the citrusy flavors of Muscadet, or for a more robust option, the minerally white wines of Etna Bianco strike just the right balance. A nice Chablis with its saline and lemon notes would be a no-brainer as well. 

Our recipe pick: https://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe2-1915738

Pesto Pasta

Though it’s easy to buy pesto in a jar, there is just nothing like freshly made. It’s actually fairly easy to prepare since it just requires plenty of fresh basil. Those who are allergic to pine nuts (or those who might not have them in the pantry) can substitute almonds instead to make a Sicilian-style pesto. Bring out the herbal flavors of pesto without overwhelming them by pairing a light white wine like Sancerre or Grüner Veltliner. Each has herbal accents and bright acidity to meld seamlessly with your pesto dish. 

Our recipe pick: https://www.bonappetit.com/recipe/best-pesto

Spaghetti alla Carbonara

It’s hard to argue against a pasta sauce that highlights both guanciale (a cut of pork jowl that tastes like bacon) and cheese, but don’t be scared by the raw eggs that make the dish saucy. Once you try this recipe out, you’ll be surprised at how simple it actually is to make. Either white or red wine can work here for carbonara pasta wine pairings, from the Garganega-based Soave wines of the Veneto to the bright Alpine reds of the Valle d’Aosta. Even a classic Pinot Noir from Central Otago in New Zealand or California’s Sonoma Coast would be delicious!

Our recipe pick: Spaghetti alla carbonara