Step 1

In a bowl, whisk together milk, egg, cheese, and black pepper. Set aside.

Step 2

Begin boiling spaghetti to al dente, according to cooking instructions on box.

Step 3

In a separate large pot, sauté pancetta in a dry pan until it just starts to get crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!). Add shallots (and a dash of olive oil if needed) and sweat them for about 2 minutes. Then turn heat to low to keep ingredients warm.

Step 4

Drain pasta and add to pancetta/shallot pot. Use tongs to combine. Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.

Step 5

Serve immediately with more grated cheese and black pepper! OH MY!!