Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente.
Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat, add the pancetta and cook, stirring frequently, for 4–5 minutes until crisp.
Beat the eggs with the Parmesan, parsley and cream in a bowl. Season with salt and pepper and set aside.
Drain the pasta and add to the pancetta mixture. Stir over a low heat until combined, then pour in the egg mixture. Stir and remove the pan from the heat. Continue stirring for a few seconds until the eggs are lightly cooked and creamy. Serve immediately.