This evolved from my recipe for Carbonara from the Food and Wine pasta cookbook. I was experimenting with ways to cut the cream and eggs and with a couple of other tweaks this is where I ended up! It definitely stands on its own for a meal, particularly if you add more veggies, but I also use it as a side dish at times. Prosciutto works well too but make sure it gets really crispy. With the wine, you are going to add it to the bacon mixture 2 tablespoons at a time.