By The Lake's Note:
Don't we all just love Spaghetti Carbonara! This recipe was inspired by the movie eatpraylove and Classico. Light Alfredo from Classico is everything an Alfredo should be -- only lighter.
My Private Note
Units: US | Metric
- 1Cook 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.
- 2Meanwhile, 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.
- 3In 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.
- 4Return 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.
- 5*TIP: If desired, substitute Classico Light Creamy Alfredo Pesto Sauce.
- 6*TIP: If desired, substitute 1/2 pound of thinly sliced pancetta with 1/2 pound of thin sliced bacon.
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Nutritional Facts for Spaghetti Carbonara
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 608.8
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 4.0 g
- Cholesterol 197.0 mg
- Sodium 278.0 mg
- Total Carbohydrate 95.0 g
- Dietary Fiber 3.8 g
- Sugars 3.7 g
- Protein 27.3 g
The following items or measurements are not included: