2 whole eggs
2 egg yolks
1/2 c grated Parmigiano-Reggiano
1/4 lb. pancetta diced fine
1 T. olive oil
Salt and pepper to taste

While cooking your pasta according to package directions, combine whole eggs, egg yolks, and Parmigiano-Reggiano in small bowl; beat lightly; set aside.

Using a small, heavy skillet, and over medium heat, add olive oil to pan; add pancetta and cook until crisp - do not burn. Keep hot!

Drain cooked pasta, return to hot pasta pot and toss immediately with pancetta and egg mixture. The heat from the pasta and the pancetta will cook the egg to creamy custard like texture.