Creamy White Wine Fettuccine with Bacon and Parmesan

Creamy White Wine Fettuccine with Bacon and Parmesan

Pasta, the beloved comfort food, offers a canvas for endless culinary creativity. While red sauces tend to steal the spotlight, there's a secret ingredient that can transform your pasta dishes: white wine. Yes, you read that right! White wine isn't just for drinking - it's a game-changer when it comes to crafting rich, flavourful pasta sauces.

Why White Wine?

White wine adds depth, complexity, and a subtle acidity to pasta sauces that can't be achieved with other ingredients alone. Its nuanced flavours infuse the dish, creating a balance that elevates the entire culinary experience. The alcohol content evaporates during cooking, leaving behind an aroma and enhancing the flavours of the sauce.

Choosing the Right Wine

Not all white wines are created equal, and choosing the right one for your pasta sauce is crucial. Dry white wines like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay are excellent choices. These varieties offer a crisp acidity that complements the flavours of the sauce without overpowering them. Avoid sweet wines, as they might throw off the balance of flavours in your dish.

Here's a delightful recipe featuring white wine, fettuccine, bacon, and cheese—a combination that promises to tantalize your taste buds.

Creamy White Wine Fettuccine with Bacon and Parmesan


  • 300g fettuccine pasta
  • 6 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Chopped parsley for garnish (optional)


1. Prepare the Pasta: 

Cook the fettuccine in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining. Set aside.

2. Cook the Bacon:

In a large skillet or pan over medium heat, cook the chopped bacon until it turns crispy and golden brown. Remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease. Keep about 2 tablespoons of bacon fat in the skillet.

3. Saute Aromatics:

In the same skillet with the bacon fat, add minced garlic and cook for about 30 seconds until fragrant.

4. Deglaze with White Wine:

Pour in the white wine, scraping the bottom of the skillet to deglaze it and incorporate any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.

5. Create the Sauce:

Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the wine. Let the mixture simmer for a few minutes until it begins to thicken.

6. Add Cheese and Bacon:

Gradually sprinkle in the grated Parmesan cheese, stirring constantly until it melts and the sauce becomes creamy. Reserve a handful of cheese for garnish if desired. Add the cooked bacon back into the sauce, reserving a small amount for topping.

7.Combine with Pasta:

Add the cooked fettuccine directly into the skillet with the sauce, tossing it gently until the pasta is well coated. If the sauce seems too thick, add some of the reserved pasta water gradually to reach your desired consistency.

8. Season and Serve:

Season the pasta with salt and black pepper to taste. Garnish with chopped parsley and the remaining bacon. Sprinkle extra Parmesan cheese on top if desired.

9. Enjoy!

Serve the creamy white wine fettuccine immediately, savouring the rich flavours of the sauce, the savoury bacon, and the delightful creaminess of the Parmesan cheese.

This dish offers a delightful combination of creamy sauce, savoury bacon, and the subtle hint of white wine, all perfectly intertwined with the comforting texture of fettuccine. It's a fantastic way to showcase the magic of white wine in a classic pasta recipe!

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