This recipe is taken from the book Mastering Pasta by Marc Vetri with David Joachim, so I can't take credit, but it is delicious.
This recipe serves 4
1 Tbsp of olive oil
200gr pancetta, sliced into roughly 2cm x 1cm stripes
1 cup of onion finely diced
4 eggs well beaten
2 cups of parmesan cheese grated
Add the olive oil to a hot pan, add the onion and and cook for a few minutes until tender, but not brown.
Add the pancetta and cook for a few more minutes until starting to brown.
Cook your pasta, drain and reserve the water, add one cup of water to the pan with the onion and pancetta. Cook the mix over a medium high heat until the liquid reduces and gets a little creamy.
Add the pasta to the pan, mix well and then turn off the heat.
Add the eggs to the mix, mix and toss until the egg turns into a thick velvet sauce. If you use heat, it might scrabble or turn into curds.
Turn the heat back onto low, add the parmesan keep the pasta moving until the cheese melts.