If using a sous-vide machine, place four eggs in 63 C for 45 minutes.

In a large saucepan over low-medium heat, cook pancetta for 3 minutes. Add the garlic and shallots and continue to cook until shallots are transparent, approximately 3-5 more minutes. Add the cream and reduce to low to just keep warm.

Cook the fettuccine according to package directions until al dente.

Meanwhile poach your eggs.

Drain pasta and add to cream sauce; mix to coat noodles. Add parmesan and season with black pepper to taste.

Dish out four portions of pasta to each bowl and top with poached egg. If using sous vide eggs - gently crack eggs onto the top of the pasta. Top with fresh herbs, optional extra parmesan and serve immediately.