Spaghetti Carbonara with Pancetta

1. 1

   Cook spaghetti in large saucepan as directed on package, omitting salt.

2. 2

   Meanwhile, cook pancetta in large skillet on medium-high heat 1 to 2 min.

3. 3

   on each side or until crisp; drain pancetta on paper towels.

4. 4

   Discard all but 1 Tbsp.

5. 5

   pancetta drippings from skillet.

6. 6

   Add shallots and garlic to reserved drippings; cook on medium heat 2 min.

7. 7

   or until shallots are slightly softened, stirring frequently.

8. 8

   Stir in wine; simmer 1 min.

9. 9

   or until most of the wine is cooked off, stirring frequently.

10. 10

    Remove from heat.

11. 11

    Mix eggs and pasta sauce until blended.

12. 12

    Drain spaghetti, reserving 1/4 cup cooking water.

13. 13

    Return spaghetti to pan.

14. 14

    Add shallot mixture; mix lightly.

15. 15

    Cook on low heat 1 min., stirring occasionally.

16. 16

    Gradually add pasta sauce mixture, stirring constantly.

17. 17

    Cook 3 to 5 min.

18. 18

    or until sauce is thickened and spaghetti mixture is heated through, stirring constantly and adding enough of the reserved pasta cooking water as necessary until sauce is of desired consistency.

19. 19

    Remove from heat.

20. 20

    Crumble pancetta; sprinkle over spaghetti mixture along with the cheese and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.