Classico® Spaghetti Carbonara

Name: Classico® Spaghetti Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams Classico® Light Creamy Alfredo Pasta Sauce; 118 milliliters dry white wine; 4 eggs, beaten; 59 milliliters chopped fresh flat-leaf parsley; 2 teaspoons minced garlic; 227 grams thinly sliced pancetta; 118 milliliters freshly grated Parmesan cheese; 2 larges chopped large shallots; 454 grams package spaghetti pasta

The recipe Classico® Spaghetti Carbonar If you have creamy alfredo pasta sauce, wine, pancetta, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Cook pasta al dente according to package instructions and drain, reserving 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.

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Pasta Sauce

Water

Pasta

Egg

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Whisk

Bowl

Pot

Meanwhile, in a large skillet over medium heat, brown pancetta for 3 to 4 minutes, or until crisp, turning occasionally.

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Pancetta

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Frying Pan

Place pancetta on paper towels and coarsely crumble or chop, reserving drippings.

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Pancetta

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Paper Towels

In the same skillet with reserved drippings over medium high heat, cook shallots and garlic for 2 to 3 minutes, stirring occasionally. Stir in wine and cook for another minute.

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Shallot

Garlic

Wine

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Frying Pan

Remove skillet from heat.

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Frying Pan

Return pasta pot to stovetop over low heat.

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Pasta

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Stove

Pot

Add shallot 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.

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Pasta Sauce

Shallot

Pasta

Sauce

Egg

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Tongs

Add reserved hot pasta water if needed to thin sauce to desired consistency.

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Water

Sauce

Add cheese, parsley and pancetta crumbles, and cook for another minute, stirring frequently. Season with salt and pepper to taste if desired.

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Salt And Pepper

Pancetta

Parsley

Cheese

Serve immediately.

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Ingredients

Servings:

425grams

Classico® Light Creamy Alfredo Pasta Sauce 118milliliters

dry white wine 4

eggs, beaten 59milliliters

chopped fresh flat-leaf parsley 2teaspoons

minced garlic 227grams

thinly sliced pancetta 118milliliters

freshly grated Parmesan cheese 2larges

chopped large shallots 454grams

package spaghetti pasta

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.