6oz Pancetta, cut into batons
1tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1lb Pasta, something long and thin – spaghetti or fettuccine come to mind
8oz Frozen Peas
6oz Grated Parmesan, or parmesan/pecorino mix
2 Eggs
1 Yolk
1oz Heavy Cream (optional)

Yields 4 decent sized portions

Heat the olive oil in a pan and slowly fry the pancetta. Go low and slow to render as much of the fat down as possible.
Bring a pot of water to the boil, add salt and cook the pasta until al dente.
In a bowl mix together the eggs, yolk, cheeses and seasonings (and cream).
Place the peas in the bottom of the strainer.
Drain the pasta out and turn the heat off on the pan.
Put the pasta and peas into the pan and toss well to coat in the pancetta fat.
Add the egg mixture and mix thoroughly.
The heat of the pasta should cook the eggs and form a creamy sauce. If it is too hot (if the pan is too hot or you leave it in there too long) then the eggs will scramble.
Serve immediately

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For those making this the first time. If you’re unsure about overcooking the eggs transfer the pasta to a warmed serving bowl and add the eggs in there.
Instead of pancetta bacon can be used. I was out of both and used pepperoni which has a stronger flavour but still worked out well.
If you’re the sort who saves it bacon fat can be used in place of the olive oil.