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  1. Spaghetti Carbonara with Pancetta

Spaghetti Carbonara with Pancetta

00:30:00 8 servings, 1/8 recipe each
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1 1 Review
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8 servings, 1/8 recipe each

This recipe is inspired by the region of Lazio in Italy.

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  • Cook spaghetti in large saucepan as directed on package, omitting salt.
  • Meanwhile, cook pancetta in large skillet on medium-high heat 1 to 2 min. on each side or until crisp; drain pancetta on paper towels. Discard all but 1 Tbsp. pancetta drippings from skillet.
  • Add shallots and garlic to reserved drippings; cook on medium heat 2 min. or until shallots are slightly softened, stirring frequently. Stir in wine; simmer 1 min. or until most of the wine is cooked off, stirring frequently. Remove from heat.
  • Mix eggs and pasta sauce until blended. Drain spaghetti, reserving 1/4 cup cooking water. Return spaghetti to pan. Add shallot mixture; mix lightly. Cook on low heat 1 min., stirring occasionally. Gradually add pasta sauce mixture, stirring constantly. Cook 3 to 5 min. or until sauce is thickened and spaghetti mixture is heated through, stirring constantly and adding enough of the reserved pasta cooking water as necessary until sauce is of desired consistency. Remove from heat.
  • Crumble pancetta; sprinkle over spaghetti mixture along with the cheese and parsley.


Substitute 25%-less-sodium chicken broth for the wine.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 370
% Daily Value
Total fat 12g
Saturated fat 5g
Cholesterol 125mg
Sodium 570mg
Carbohydrate 47g
Dietary fibre 2g
Sugars 3g
Protein 17g
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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