Cook pasta al dente according to package instructions and drain, reserving about 1/4 cup pasta water. Return pasta to pot and cover to keep warm. In a medium bowl, whisk together Pasta Sauce and eggs and set aside.
Meanwhile, in a large skillet over medium heat, brown pancetta for 3 to 4 minutes, or until crisp, turning occassionally. Reserve drippings. Place pancetta on paper towels and coarsely crumble or chop.
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. Stir in wine and cook for another minute. Remove skillet from heat.
Return pasta pot to stovetop over low heat. Add skillet 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. Add reserved hot pasta water if needed to the sauce to desired consistency. Add cheese, parsley, and pancetta crumbles and cook for another minute, stirring frequently. Season with salt and pepper to taste, if desired. Serve immediately.
*TIP: If desired, substitute Classico Light Creamy Alfredo Pesto Sauce.
*TIP: If desired, substitute 1/2 pound of thinly sliced pancetta with 1/2 pound of thin sliced bacon.