1/2 lb of of spaghetti
1/2 lb of medium to large size shrimp
1/8 lb of pancetta minced
1/4 cup freshly grated Parmesan cheese
1/4 cup minced parsley
Cook spaghetti for about 10 minutes (al dente) in salted boiling water with a little oil so they don't stick.
In separate pan, saute the pancetta for 4 minutes, adding the shrimp and continue to saute for another 5 minutes.
Drain spaghetti, then add egg while hot and the shrimp and pancetta mixture. Toss and add Parmesan cheese. Serve with minced parsley.