Spaghetti Carbonara
by Greg Thomas, Macungie


1 Package (16 oz.) Angel Hair Pasta
1 Jar (15 oz.) Creamy Alfredo Pasta Sauce
4 Eggs, beaten
1/2 lb. Thinly sliced pancetta (about 24 slices)
2 Chopped large shallots (about 1 Cup)
2 tsp. Minced Garlic
1/2 Cup Dry White Wine
1/2 Cup Parmesan Cheese
1/4 Cup Chopped fresh parsley


-Cook pasta al dente according to package directions, 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.
-While pasta is cooking, in a large skillet over medium heat, brown pancetta for 3 to 4 minutes, or until crisp, turning occasionally.
-Place pancetta on paper towels and coarsely crumble or chop, reserving drippings.
-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.
-Remove skillet from heat.
-Return pasta pot to stovetop over low heat.
-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.
-Add reserved hot pasta water if needed to thin 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.

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