Spaghetti Carbonara 8 Recipe

  • 1 package spaghetti pasta (16 ounce pkg)
  • 1 jar Alfredo Pasta Sauce (15 ounce jar)
  • 4 eggs, beaten
  • 1/2 pound thinly sliced pancetta or bacon
  • 2 chopped large shallots
  • 2 teaspoons minced garlic
  • 1/2 cup dry White Wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
Cook pasta according to package instructions and drain, keeping about 1/4 cup of pasta water Return pasta to pot and cover to keep warm. In a medium bowl, whisk together pasta sauce and eggs and set aside. In a large skillet over medium heat, brown pancetta/bacon for 3-4 minutes, or until crisp, turning occasionally. Place pancetta/bacon on paper towels and coarsely crumble or chop. In the same skillet with meat drippings, cook shallots and garlic for 2-3 minutes over medium heat. Stirring occasionally. Stir in wine and cook for another minute. Remove skillet from heat. Return pasta pot to stovetop over low heat and add shallot mixture to warm pasta. Lightly toss with tongs. Slowly ass pasta sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling. Cook for 4-6 minutes, or until sauce is cooked through and thickened. Add reserved pasta water if needed to thin sauce to desired consistency. Add cheese, parsley, and panchetta/bacon crumbles. Cook for another minute, stirring frequently. Season with salt and/or pepper to taste if desired.
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