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1
Cook pasta al dente according to package instructions and drain, reserving about 1/4 cup pasta water.
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2
Return pasta to pot and cover to keep warm.
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3
In a medium bowl, whisk together Pasta Sauce and eggs and set aside.
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4
Meanwhile, in a large skillet over medium heat, brown pancetta for 3 to 4 minutes, or until crisp, turning occassionally.
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5
Reserve drippings.
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6
Place pancetta on paper towels and coarsely crumble or chop.
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7
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.
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8
Stir in wine and cook for another minute.
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9
Remove skillet from heat.
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10
Return pasta pot to stovetop over low heat.
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11
Add skillet mixture to warm pasta and lightly toss with tongs.
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12
Slowly add Pasta Sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling.
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13
Cook for 4 to 6 minutes, or until sauce is cooked through and thickened.
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14
Add reserved hot pasta water if needed to the sauce to desired consistency.
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15
Add cheese, parsley, and pancetta crumbles and cook for another minute, stirring frequently.
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16
Season with salt and pepper to taste, if desired.
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17
Serve immediately.
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18
*TIP: If desired, substitute Classico Light Creamy Alfredo Pesto Sauce.
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19
*TIP: If desired, substitute 1/2 pound of thinly sliced pancetta with 1/2 pound of thin sliced bacon.
