Posted by GayleL 7/9/01 6:17:53 am

Source: orlandosentinel.com - Thought You`d Never Ask - Published February 22, 2001

Yield: 6 servings

1/4 cup butter
1 1/2 cups diced pancetta bacon
1 cup diced yellow onion
1 1/2 pounds shrimp (16/20 count), peeled and
    deveined and tail trimmed off
1 teaspoon fresh-cracked black peppercorns
2/3 cup whipping cream
4 eggs
1 1/2 pounds cooked penne pasta
2 cups freshly grated Romano cheese

Melt butter in skillet. Saut?pancetta and onion until onions are transparent. Add shrimp. Cook 3 to 4 minutes. Season with pepper.

In a bowl, lightly whisk whipping cream and eggs.

Reheat pasta in boiling water, drain and add to skillet. Add egg-and-cream mixture and Romano cheese. Turn down heat and toss ingredients until sauce slightly thickens.

Divide into 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.