Bring a large pot of water to the boil and add salt.
COOK THE PASTA
Drop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack.
PREPARE THE EGGS
Whisk the egg yolks with salt and plenty of black pepper.
COOK THE PANCETTA
Gently heat oil in a large fry pan, and when hot add pancetta and cook for 2-3 minutes.
COMBINE AND SERVE
Drain the pasta one minute before the suggested time and toss with the pancetta. Remove pan from the heat and add the egg yolks with a one third of a cup of cooking water, and toss together for 30 seconds. Add the Pecorino Romano and combine well before serving.
