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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
coarsely ground black pepper |
8 ounce(s) dried spaghetti |
1/4 cup(s) finely chopped shallots |
1/2 cup(s) grated parmesan-reggiano cheese |
1/4 cup(s) half-and-half |
3 large eggs, slightly beaten |
1 medium zucchini, cut into ribbons |
3 ounce(s) pancetta or bacon, diced |
Directions:
1. Cook spaghetti according to package directions. Drain, reserving one cup of the cooking water.
2. Heat a large, deep skillet over medium-high heat. add pancetta; saute until almost crisp. Add shallots; saute until shallots are golden and pancetta is crisp but not burned.
3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry.
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