It's a timeless classic with good reason; super simple and utterly delicious, just don't add any cream!
Drop the Barilla Fettuccine into the water and stir. Cook according to the instructions on the pack.
Whisk the egg yolks with salt and plenty of black pepper.
Gently heat oil in a large fry pan, and when hot add pancetta and cook for 2-3 minutes.
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.