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Cut pancetta into thick cubes.
Brown the pancetta in a skillet with olive oil and pepper until brown, almost crispy, on all sides. Let it sit while you make the rest.
In a bowl combine eggs and cream and whisk until combined.
Cook the pasta in a large pot of boiling water and salt until al dente.
Quickly drain the pasta and put it back in the large hot pot.
Pour the egg and cream mixture into the hot pasta and stir.
Add in the parmesan cheese.
Add in the pancetta and any bacon grease from the pan and stir it all together.
Top with freshly ground pepper and shaved parmesan.