Instructions

1. Cook the pasta according to the package instructions.
2. Meanwhile, heat a frying pan and sauté the pancetta until golden brown. Drain on kitchen paper and set aside.
3. Combine the egg yolks, most of the parmesan and some pepper in a large bowl.
4. Drain the pasta, reserving some of the cooking liquid.
5. Add about 200ml of the cooking liquid to the eggs and whisk together.
6. Tip the spaghetti into the pan.
7. Add the pancetta, toss in the egg mix and heat gently. The eggs will emulsify to a creamy sauce.
8. To serve add the remaining parmesan and more black pepper.