Heat olive oil in a skillet over medium-high heat. Add diced pancetta and fry until crisp and brown, 5-6 minutes. Remove from heat and set aside.
In a bowl beat together egg yolks, Pecorino cheese, salt and a generous amount of pepper. Set aside.
Cook the fettuccine in plenty of boiling salted water until al dente, strain and pour back into pot. Over a low flame, add the cooked pancetta and the egg mix, allow the heat to cook the eggs for a few minutes. Toss well, sprinkle some more cheese on top and serve immediately.
Serves 6
Note:
The original recipe requires guanciale (smoked hog's jowl).
