Fettuccine Carbonara

Cube the pancetta and put in a large pan/skillet on low until nice and crispy (don't drain - you want to keep the fat in there as part of the sauce).

Boil and heavily salt a pot of water for the noodles. When the pancetta is just getting crispy, put the pasta in the boiling water.

Whisk the eggs in a small bowl.

Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta.

Slowly add the parmesan while constantly mixing until melted.

Remove from heat, and slowly pour in the eggs, stirring constantly for about a minute after all the eggs are in.

Pepper to taste, and enjoy!