Pasta alla Carbonara (My way!)

Ok ok, this isn’t the traditional way to do it…. I completely understand.

But let’s be honest, sometimes a little tweaking and inspiration can be good. I didn’t stray too far from tradition but I do love this version. It little bit of bacon, a little bit of pancetta, a little bit of wine….

I find all of these additions to make this classic meal a real treat.

This is so creamy and delicious! I love the addition of both bacon and guanciale. The wine also gives it a sweet hint. I’ve had many a few try this recipe and they love it every time. I would love to get your thoughts and opinions so let me know when you give it a go!

Pasta alla Carbonara (my way!)

Sabrina Bilotta
A very tasty way to make a classic dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4


  • 1 pack rigatoni
  • 2 slices bacon
  • 1/4 cup pancetta or guanciale, sliced
  • 100 mL white wine
  • 1 garlic clove, smashed
  • 2 egg yolks
  • 1 egg
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3/4 cup parmigiano reggiano
  • Pinch of nutmeg
  • Black Pepper for garnish


  • Cook butter, olive oil and garlic together until butter is melted on medium heat.
  • Add in your bacon and cook for 2 mins. Add in your guanciale or pancetta and cook together until translucent and crispy. (About 4-5 mins; be careful it cooks quickly!).
  • Add your wine and cook another 3-4mins. Remove the garlic then turn off the heat.
  • In a seperate bowl, whisk together your eggs and parmigiano.
  • Cook your pasta according to directions. Grab 1/4 cup of pasta water and add it to the cheese mix and stir.
  • Drain the pasta (reserve more water), add it to the bacon mix with a small ladle of pasta water. Stir well.
  • Add the cheese mixture and stir together until creamy. Add the nutmeg and stir again.
  • Top it off with extra cheese and black pepper.


Keyword carbonara, Italian, Pasta, pasta alla carbonara

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