Fettuccine with Spinach and Prosciutto

Ingredients

• 0.1 teaspoon pepper black
• 1 large eggs 
• 8 ounces fettuccine barilla uncooked
• 1 small garlic clove minced
• 1 tablespoon olive oil 
• 2 ounces parmesan cheese fresh divided grated
• 2 ounces pancetta thinly sliced chopped
• 10 ounce pkt spinach fresh

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
4. Add garlic; saut 15 seconds.
5. Add prosciutto and spinach; saut over medium-high heat 3 minutes or until wilted.
6. Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk.
7. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese.
8. Serve immediately.