Creamy Fettucine with Crispy Pancetta and Poppy Seeds

1 lb fettucine or other long pasta, fresh or dried

1 TBS EVOO

8 oz pancetta, bite-size pieces, divided

1 TBS butter

1/2 cup or more pasta water

2/3 cup heavy cream

1 TBS poppy seeds

Coarse salt & pepper TT

1. Cook pasta in salted water until not quite al dente, save a little pasta water
2. Meanwhile sautee pancetta in EVOO, remove to plate
3. Add cream to drippings in sautee pan, simmer until slightly reduced
4. Add butter and pasta to cream sauce, stir in pasta water, stir in 1/2 pancetta, all under moderate heat
5. Off heat, toss with poppy seeds, adjust with S&P
6. Serve garnished with 1/2 pancetta