Classico® Spaghetti Carbonara

Classico® Spaghetti Carbonara

11

"An easier take on an Italian classic. Rich and creamy alfredo sauce combines with Parmesan and Pancetta (Italian bacon) for a delicious pasta dish the whole family will love."
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Ingredients

30 m servings 381 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Meanwhile, 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.
  3. 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.
  4. 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.

Footnotes

  • * TIP: If desired, substitute Classico(R) Light Creamy Alfredo Pasta Sauce with Classico(R) Creamy Alfredo Pasta Sauce.
  • * TIP: If desired, substitute 1/2 lb. of thinly sliced pancetta with 1/2 lb. of thin sliced bacon.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

I absolutely love this recipe! It's so delicious and really easy to make. I made it for a girls night in and totally impressed my friends!

Most helpful critical review

This is not a real Carbonara sauce. I am disappointed, I was hoping for a good real recipe for one!

I absolutely love this recipe! It's so delicious and really easy to make. I made it for a girls night in and totally impressed my friends!

This is not a real Carbonara sauce. I am disappointed, I was hoping for a good real recipe for one!

I made this as described the first time (but with standard bacon) and found it alittle bland. Made it a 2nd time with thick pepper bacon, and added cut up fresh spinach and sliced mushroom and ...

No, it's not an authentic carbonara recipe, but that isn't a reason to rate it low if you haven't even tried it. This was easy and delicious for a quick week-night dinner. The eggs added some pr...

Since this recipe was submitted by Classico, of course they'll use their own sauce. I tried it this way and thought it was really good, especially when your strapped for time.

This was a little more work than I like to do for a weeknight dinner. I did use the pancetta and it gave the sauce a greasy taste. I was not happy with this one. Sorry

Just tasted like pasta with alfredo sauce. Will not be making it again :(

this was pretty tasty. I appreciated the ease of jarred sauce. It didn't take away from the taste or my feelings about it at all. I really did like this and my family LOVED it because we have on...

this recipe is difficult to make sure the egg gets cooked enough, but not scrambled. Add mushrooms and use turkey bacon instead of pancetta... still has an odd taste when reheating.