Fettuccine with Pancetta, Chard, and Fried Egg

Bring a pot of salted water to a boil. Sauté 4 oz (1 cup) diced pancetta with 1 tbsp of olive oil in a large sauté pan. Once cooked, transfer the pancetta to a dish and set aside. Wipe out the pan and add 8 oz (1 bunch) of chopped green chard and 1 tbsp of butter. Sauté the chard until tender and season with salt. Add the chard to the pancetta. When the water reaches a boil, add 2 lbs and 4 oz fettuccine and cook until al dente. Drain and toss into the chard-pancetta mixture. For each serving, fry an egg in a pan until the whites are set and the yolks begin to thicken. Place 4 oz fettuccine into a bowl, top with a fried egg, and sprinkle with grated parmesan and fresh black pepper. Serve immediately.