- 4 ounces of pancetta, diced into chunks (bacon will also work well)
- Spaghetti noodles, prepared per instructions in well-salted water, reserving 1/2 cup of pasta cooking water (I used whole wheat noodles)
- 1 small shallot, diced finely
- 1 clove of garlic, chopped finely
- 1 egg, very well-beaten
- 1/2 cup of Parmesan cheese, shredded (use more if you desire)
- Salt & pepper, to taste
- 1 tbsp fresh parsley, chopped
In a large skillet over medium heat, cook the pancetta, until cooked through and golden brown. Remove from skillet and drain on a paper towel.
Cook the pasta per instructions in well-salted water; drain, reserving 1/2 cup of the cooking water.
Whisk together the egg with half the cheese and salt & pepper, until mixed thoroughly.
Add shallots to the same large skillet & saute until tender. Add garlic & saute for 30 seconds.
Remove the skillet from heat. Add the hot spaghetti noodles along with the 1/2 cup of cooking water to the same skillet with the shallots & garlic.
Add the egg mixture & stir continuously until creamy (be careful not to overcook the eggs--you don't want them to scramble). Add pancetta, parsley, and the remainder of the Parmesan - taste & re-season if needed. Serve immediately. Enjoy.