It's Whatever Wednesday and I'm uploading another video to You-Tube, so in the meantime, I'm going to share a recipe with you today. I'm assuming a few of you have my tendencies…to procrastinate the supper until the last possible minute because you were scrapbooking, stamping or whatever. I've got an awesome recipe that my kids LOVED and it was QUICK, EASY and INEXPENSIVE. (My kids aren't fussy but they really aren't adventurous eaters either!) This is all stuff you can keep in the freezer and pantry for those days that you need something fast!
Denver had three helpings and both Adria and Ella gave it thumbs up! Rob was ice fishing so his was reheated and I didn't hear a yay or nay from him so I'll say the vote was 4 yays and 1 abstaining vote.
- 1 package (16oz) spaghetti pasta
- 1 jar (15oz) Light Creamy Alfredo Pasta Sauce (or regular)
- 4 eggs, beaten
- 1/2 lb. thinly sliced pancetta (24 slices) – I used Nueske's Bacon instead
- 2 Chopped large shallots, or about 1 c. (I used Penzey's 2 T. dried shallots)
- 2 tsp. Minced garlic (i used 2 cloves fresh)
- 1/2 c. Dry White wine
- 1/2 c. freshly grated Parmesan cheese
- 1/4 c. Chopped fresh flat-leaf parsley (i used Penzey's dried Parsley)
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. (I chop my bacon into 1" squares before browning – it makes this step a cinch!)
3. In the same skillet with the reserved drippings over medium high heat, cook shallots and garlic for 2-3 minutes, stirring occasionally. Stir in wine and cook for another minute. Remove skillet from heat.
4. Return past pot to stovetop over low heat. Add shallot mixture to warm pasta and lightly toss with tongs. Slowing add Pasta Sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling. Cook for 4-6 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. Serve immediately.
Found in a magazine ad for Classico Creamy Pasta Sauce