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. Sauté 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.