Ingredients
140-200g/5-7oz dried penne pasta
130g packet pancetta
1 garlic clove, peeled and finely chopped
200ml/7fl oz double cream
2 medium eggs, beaten
2 tbsp finely grated fresh parmesan
salt and freshly ground black pepper

Method
1. Half fill a medium saucepan with water. Season with salt and bring to the boil.
2. Cook the pasta according to the packet instructions.
3. Place a medium frying pan on the heat.
4. Fry the pancetta until golden.
5. Stir the garlic into the pancetta.
6. In a jug mix the cream and egg together.
7. Drain the pasta, then return it to the pan.
8. Stir the cream mixture into the hot pasta (it will cook as it sets on to the pasta).
9. Fold in the pancetta.
10. Serve seasoned with plenty of black pepper and sprinkled with grated cheese.