Start by cooking the pancetta in a small frying pan, until a little crispy. Put in a deep bowl along with the fat from cooking. In a separate bowl beat the 4 eggs, add the parmesan and beat mixture together.  Set aside

Cook pasta according to instructions-al dente in lightly salted water. Do not drain. Start taking the dripping pasta out into the bowl with the pancetta until you have taken it all out. It will be dripping still, this is okay. This will create part of the sauce and will prevent it from drying up.

Once all the pasta is in the bowl, pour egg and cheese mixture and start tossing it with a pair of tongs making sure it is continuously coated. The idea is that the heat from the pasta will cook the eggs, this works really well but you have to make sure to keep tossing it.  If needed you can add a bit of the pasta water if you want it to be creamier, although I found it was just fine without.

Finish it off with a generous helping of pepper and add salt to taste as needed.