1Add 1 Tablespoon of the olive oil to a small skillet; add the eggs and a bit of salt to season eggs; with a spatula fold the eggs to scramble until set; about 2 to 3 minutes. Remove from pan into a bowl and break up to small pieces; set aside.
2Place the remaining olive oil in a large sauté skillet with the pancetta, cook on medium/high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown,do not burn.
3Add the stock (or water or wine),peas and butter and cook until a glaze is present, about 2 minutes.
Cook fettuccine in lightly salted water for about 2 to 3 minutes(for fresh) or 8 minutes in boiling water for store bought type)Do not drain ( the starch helps to thicken the sauce).Add pasta to peas and cook 30 seconds on high heat.Add prepared egg, parsley and adjust seasoning if necessary. Add grated cheese to each serving.. Enjoy!