Spaghetti Carbonara

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

Preparation

1. 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.