Spaghetti alla Carbonara

Talk about comfort food. Not only is it really tasty but it's easy to make as well. I am still one handed these days (see Topping the list for details) so I couldn't do anything challenging. This dish only has a few steps and it makes a fabulous dinner. It paired nicely with Roasted Asparagus with Parmesan.

• 4 ounces of pancetta, diced into chunks
• 1 small shallot, diced finely
• 1 clove of garlic, chopped finely
• 1 egg
• 1/2 cup of Parmesan cheese, shredded (use more if you desire)
• Salt & pepper to taste
• Whole wheat spaghetti noodles, prepared per instructions (add salt to the water)
• 1/2 cup of pasta cooking water

In a large skillet over medium heat, cook the pancetta. Combine the egg with half the cheese, salt & pepper, mix thoroughly. Once the pancetta is cooked, remove from pan and drain on a paper towel. Add shallots to the same skillet & saute until tender. Add garlic & saute for 30 seconds. Remove skillet from heat and add the hot spaghetti noodles and a 1/2 cup of cooking water to the pan with the shallots & garlic. Add the egg mixture & stir thoroughly until creamy (be careful not to over cook 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.

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