Ingredients
Scale
- 1 pound spaghetti (reserve 1.5 cups pasta water once cooked)
- 2 tablespoons olive oil
- 5oz pancetta, diced
- 1/2 small onion, chopped
- 4 clove garlic, minced
- 1/2 cup dry white wine (optional)
- 1lb cooked shrimp
- 2 cups pasta water
- 4 eggs
- 1 1/2 cup grated Parmesan cheese
- 1 cup peas
- pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- pinch red pepper flakes (if desired)
Instructions
- Bring a large pot of water to a boil, add spaghetti and cook until al dente
- Keep 1.5 cups pasta water, drain the rest, set aside
- While the spaghetti is cooking, in a large skillet, heat oil, add chopped pancetta, chopped onion and garlic and cook until crispy
- Add wine if desired, cook one more minute
- Add shrimp to warm, cooking 1-2 minutes
- Whisk together 4 eggs and 1.5 cups parmesan cheese, add to pot of spaghetti, stirring vigorously
- Working quickly, add the pancetta mixture to the spaghetti
- Add the peas
- Add salt and pepper to taste if desired
- Plate and top with chopped parsley and red pepper flakes if desired