1 pound dry pasta
8 slices bacon or pancetta
1 1/2 cups grated Parmesan cheese
1 cup heavy cream
ground black pepper to taste (optional)
1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon/pancetta in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don’t overheat or the eggs will scramble. Season well with black pepper and serve.