In order to make this dish you will need these following ingredients ( But feel free to add any and as many veggies as you would like to the recipe!) :
16 oz of uncooked linguine
2 cups fat-free, lower-sodium chicken broth
1-1.5 cups of water
4 ounces of diced pancetta
¼ teaspoon kosher salt
1 large egg
2 ounces of grated fresh cheese (Parmigiano-Reggiano)
1 teaspoon of black pepper
Now that you have all the ingredients here is how to actually make this delicious meal. Grab your diced pancetta and put it into a large skillet and cook on medium till crisp. Once crisp remove the pancetta, making sure to reserve the drippings in the pan, and drain pancetta and set aside. The next step is to add the 2 cups of fat-free chicken broth, the teaspoon of cracked black pepper, ¼ teaspoon of kosher salt, and the 16 ounce of linguine. This mixture is then added to the skillet to the drippings in the pan and brought to a boil while tossing the pasta as it boils. Add the one cup of water in ¼ increments to keep the pasta from drying out. Once it has been cooked for 14 minutes reduce the heat to medium-low. Now that the pasta is cooked add the cheese, ½ cup of water, and the egg to the pasta making sure to constantly mix. Once it is creamy, usually taking around 2 minutes, the meal is complete and topped with pancetta and any additional seasons you want.