1/3 lb. of pancetta cut in 1/2 inch pieces
1 c. whipping cream
2 tsp. red pepper flakes
6 eggs, beaten
1 1/2 c. grated Parmesan cheese
1/2 c. melted butter
Salt and pepper to taste

Cook pancetta until crisp; drain and reserve 2 teaspoon grease drippings. In saucepan, add drippings, cream and pepper and simmer 3 to 4 minutes. Whisk eggs in small bowl with 1/2 cheese.

Put cooked pasta (linguini 1 pound) in serving bowl, add melted butter and toss gently. Stir in egg mixture. Then add cream mixture. Mix in pancetta and sprinkle with cheese.

Pancetta can be found in an Italian Specialty Market. Serves 6 to 8.