Instructions

1. In large skillet over medium heat, cook pancetta 3 minutes.
2. Add garlic and cook until pancetta is crispy, 2 to 3 minutes more.
3. Transfer to small bowl. Drain and discard about half of fat from skillet. 
4. In large stockpot of salted boiling water, cook pasta according to package directions until al dente.
5. Drain, reserving 1/2 cup pasta water, and return fettuccine to pot.
6. Add shrimp to skillet and increase heat to medium-high. Add basil, oregano, salt and pepper.  
7. Continue to cook, tossing shrimp over until cooked through and shrimp turns pink.
8. Reduce heat to low and return pancetta/garlic mixture to skillet.
9. Add cooked pasta and toss until well combined.
10. In small bowl, beat together eggs, Parmesan cheese and parsley. Season with salt and pepper.
11. Pour egg mixture over pasta and toss until coated.
12. Add a couple tablespoons pasta water until creamy. (Add more pasta water by tablespoons as necessary.)
13. Garnish with extra Parmesan and parsley.
14. Serve immediately.