You will need:
A big pan, I use a wok.
2 cups of dry tricolor pasta or fresh pasta (check box for serving size)
2 slices of 1/4 inch thick pancetta from the deli
1 clove of garlic
2 - 3 eggs
1/3 cup of half & half
3/4 cup of shredded cheese: best with parmesan is best, italian mix works too.
salt, pepper and basil
Boil your pasta with a little salt. Drain, set aside.
In a mixing bowl, beat the eggs, half & half and the cheese. Season with cracked pepper. Set aside.
Dice the pancetta. On medium heat, sautee it in a little olive oil until it browns, drain the excess fat.
Put the pan back on the stove and add your pasta and then your egg/cheese mixture. Stir and cook until eggs are cooked and the cheese is melted. Then add your tomatoes and cook for another 10 minutes. Season with a little salt (pancetta is very salty) and basil.