Directions
In skillet over medium-high heat, heat oil; add pancetta. Cook, stirring occasionally, until crisp; drain on paper towels.
In a medium bowl, whisk eggs, cream, 1/2 cup cheese and salt until well blended.
Cook spaghetti according to package directions; drain but do not rinse.
In bowl, toss hot spaghetti and egg mixture until eggs are cooked. Stir in black pepper, pancetta, parsley and remaining cheese. Serve immediately.