Sauté the pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan.

Sauté chard in butter until tender. Season lightly with salt. Combine the chard and pancetta; set aside.

Cook fettuccine in salted boiling water just until al dente. Drain; toss with chard mixture.

For each serving, fry each egg in a pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Place 4 oz. fettuccine mixture in pasta bowl, top with fried egg and sprinkle with grated Parmesan and fresh black pepper. Serve immediately.