|Olive oil||1 Tablespoon|
|Pancetta/Canadian bacon, cut into 1/2 inch dice||6 Ounce|
|Heavy cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Freshly ground black pepper||1 Teaspoon|
1. Cook pasta in a large pot of boiling salted water until tender but still firm, about 8 minutes.
2. Meanwhile, in a large frying pan, heat olive oil over medium heat. Add pancetta and cook until lightly browned, 3 to 4 minutes.
3. In a large bowl, beat eggs with cream until blended. Stir in 1/2 cup Parmesan cheese and pepper. Drain pasta and pour into bowl with egg-cream mixture. Toss together. Add pancetta and drippings and toss again to coat well. Serve immediately, passing remaining cheese and more freshly ground pepper on the side.