Put the egg yolks into a bowl, finely grate in the Parmesan,
season with pepper, then mix well with a fork and put to one
side.
Cut any hard skin off the pancetta and set aside, then chop the
meat.
Cook the spaghetti in a large pan of boiling salted water until
al dente.
Meanwhile, rub the pancetta skin, if you have any, all over the
base of a medium frying pan (this will add fantastic flavour, or use
1 tablespoon of oil instead), then place over a medium-high
heat.
Peel the garlic, then crush with the palm of your hand, add it
to the pan and leave it to flavour the fat for 1 minute. Stir in the
pancetta, then cook for 4 minutes, or until it starts to crisp
up.
Pick out and discard the garlic from the pan, then, reserving
some of the cooking water, drain and add the spaghetti. Toss well
over the heat so it really soaks up all that lovely flavour, then
remove the pan from the heat.
Add a splash of the cooking water and toss well, season with
pepper, then pour in the egg mixture – the pan will help to cook the
egg gently, rather than scrambling it. Toss well, adding more
cooking water until it’s lovely and glossy.
Serve with a grating of Parmesan and an extra twist of
pepper.