Pancetta and Parmesan Pasta with savoury custard

I've cooked this quick and simple dish for years and referred to it as Carbonara, but if you want to be pedantic, and many people do, it's not a traditional Carbonara. As I understand it, it would not traditionally contain cream. I'm all for respecting tradition, but this recipe is so popular with my family, that I shall continue to incorporate cream into the dish, but will not claim it's pasta carbonara.

Ingredients

1 pack of lardons or pancetta cubes

3 eggs

Handful of freshly grated parmesan

Double cream 60 to 80ml

Grind of black pepper

Pasta for 2 people

Method

Place the lardons in a dry, non-stick pan over a medium heat. As the fat on the lardons heats up, it liquifies and cooks the meat. When cooked to a deep colour and crisp, remove from the heat and save for later.
Start cooking the pasta.

Break the eggs into a bowl and add the parmesan, cream and a grind of pepper, then mix together with a fork.

When cooked, drain the pasta and return to its, still hot, saucepan. Add the creamy muixture and the reserved crispy lardons and stir over a medium heat. In a traditional carbonara the sauce would cook in the heat of the cooked pasta, but we need heat here to thicken what is effectively a bacon and parmesan custard. Keep stirring until the sauce thickens and clings nicely to the pasta.

Serve into warmed pasta bowls and consume greedily with a glass of robust white wine.