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

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Classico® Spaghetti Carbonaran at home. One serving contains 501 calories, 18g of protein, and 25g of fat. This recipe serves 8. This recipe from Allrecipes requires garlic, wine, eggs, and flat-leaf parsley. It works well as a main course. From preparation to the plate, this recipe takes around 30 minutes. Spaghetti Carbonara, Spaghetti Carbonara, and Spaghetti Carbonara are very similar to this recipe.

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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Whisk

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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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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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Remove skillet from heat.

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Return pasta pot to stovetop over low heat.

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

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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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Serve immediately.

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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: Frascati, Pinot Grigio, Chablis

Frascati, Pinot Grigio, and Chablis are great choices for Spaghetti Carbonara. A crisp dry white wine balances out the richness of a creamy carbonara. Frascati is a Roman wine, which makes it an especially fitting choice to the Roman dish. The Principe Pallavicini Poggio Verde Frascati Superiore with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Principe Pallavicini Poggio Verde Frascati Superiore

Bright, brilliant straw yellow. It has a broad and intense nose with notes of blossoms and tropical fruit. A full, soft palate with lingering aftertaste. Suitable for first courses, shellfish, white meats and fresh cheeses