1 (16 oz.) pkg. penne pasta
1/2 lb. thinly sliced Pancetta
1/2 white onion, diced
1 (8 oz.) carton sliced fresh mushrooms
4 eggs
splash of half & half (I use fat-free)
3/4 cup freshly grated Parmesan cheese, divided
black pepper, to taste
1/2 cup frozen peas
1 lemon, cut into wedges
chopped fresh parsley (for garnish)

Cook penne as directed on package (in an overly large pot). Drain and return cooked pasta to pot and set aside.

Note: Do not salt water! Pancetta and Parmesan cheese will make this salty enough!

Dice the thinly sliced Pancetta and put on hot skillet (heat at 7 or 8 before adding meat). Cook until brown and crispy.

Using a slotted spoon, place Pancetta on a paper towel lined plate to drain.

Keep the Pancetta flavored oil in pan and add diced onions. Cook for a few minutes then add sliced mushrooms. Make sure well coated in oil. Add ad tad of olive oil if necessary.

While those are cooking, beat the four eggs and a splash of half & half in a medium bowl and mix in cheese, reserving about 2 tablespoons for garnish. Add pepper, to taste.

Once mushroom and onion mixture is cooked, add frozen peas until warmed.

Stir in veggie mixture to the cooked pasta.

Return pasta pot to low heat and stir.

Blend in egg and cheese mixture until eggs are lightly set (will look creamy and a little lumpy).

Put into individual bowls and squeeze lemon wedge over each.

Garnish with parsley and remaining cheese. Enjoy!

Submitted by: Maureen C.