Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return
to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, heat the olive oil in a heavy-based frying pan. Add the chopped pancetta and cook
over a medium heat, stirring frequently, for 8-10 minutes.
Beat the eggs with the cream in a small bowl and season to taste with salt and pepper. Drain the
pasta and return it to the saucepan. Tip in the contents of the frying pan, then add the egg
mixture and half the Parmesan cheese. Stir well, then transfer to a warmed serving dish, Serve
immediately, sprinkled with the remaining cheese.