Cook the bucatini in boiling salted water until al dente.
Meanwhile, fry the pancetta until golden brown, set aside.
Dice the mozzarella and add to a large bowl. To the same bowl, add the eggs, cooked pancetta, parmesan, a pinch of salt and a teaspoon of black pepper. Mix well.
Once the pasta has cooked, drain and add it to the bowl and mix well.
Set a frying pan over a medium heat, add a splash of olive oil.
Add the pasta and flatten with a spatula. Fry for about 5 mins (left gently to check).
Great served hot with a pile of crunchy fresh salad. Enjoy!