Spaghetti Carbonara - spaghetti

Method

• Cook pasta al dente according to package instructions and drain, reserving about 1/4 cup pasta water.
• Return pasta to pot and cover to keep warm.
• In a medium bowl, whisk together Pasta Sauce and eggs and set aside.
• Meanwhile, in a large skillet over medium heat, brown pancetta for 3 to 4 minutes, or until crisp, turning occassionally.
• Reserve drippings.
• Place pancetta on paper towels and coarsely crumble or chop.
• In the same skillet with reserved drippings over medium high heat, cook shallots and garlic for 2 to 3 minutes, stirring occasionally, not to let brown.
• Stir in wine and cook for another minute.
• Remove skillet from heat.
• Return pasta pot to stovetop over low heat.
• Add skillet mixture to warm pasta and lightly toss with tongs.
• Slowly add Pasta Sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling.
• Cook for 4 to 6 minutes, or until sauce is cooked through and thickened.
• Add reserved hot pasta water if needed to the sauce to desired consistency.
• Add cheese, parsley, and pancetta crumbles and cook for another minute, stirring frequently.
• Season with salt and pepper to taste, if desired.
• Serve immediately.
• *TIP: If desired, substitute Classico Light Creamy Alfredo Pesto Sauce.
• *TIP: If desired, substitute 1/2 pound of thinly sliced pancetta with 1/2 pound of thin sliced bacon.