In a large wide frying pan over medium heat, melt the butter.
Add the pancetta and fry until almost crisp.
Add the mushrooms and saute until tender, about 5 minutes.
Remove from the heat, cover and keep warm.
In a bowl, beat together the eggs, grated romano cheese, the cream and salt and pepper; set aside.
Cook the linguini until almost al dente.
Drain the linguini, add it to the frying pan holding the pancetta and mushrooms and raise the heat to high.
Add the shrimp and the egg mixture and stir vigorously until the eggs are firm but not dry, 1 to 2 minutes.
Add the tomatoes and serve immediately.
Ingredients:
1/2 lb precooked shrimp
1/2 cup tomatoes
1 lb dried linguine
1/4 lb pancetta or 1/4 lb bacon
1 cup mushrooms
1/4 cup unsalted butter
4 eggs
1 cup grated romano cheese
1/4 cup light cream
salt and pepper
Steps/Methods:
In a large wide frying pan over medium heat, melt the butter.
Add the pancetta and fry until almost crisp.
Add the mushrooms and saute until tender, about 5 minutes.
Remove from the heat, cover and keep warm.
In a bowl, beat together the eggs, grated romano cheese, the cream and salt and pepper; set aside.
Cook the linguini until almost al dente.
Drain the linguini, add it to the frying pan holding the pancetta and mushrooms and raise the heat to high.
Add the shrimp and the egg mixture and stir vigorously until the eggs are firm but not dry, 1 to 2 minutes.
Add the tomatoes and serve immediately.
