Boil the pasta. Meanwhile, fry pancetta in
oil in a frying pan for a few mins until golden
and crisp. Add garlic, fry for 1 min, then turn
off the heat. Briefly whiskegg and yolks with
most of the Parmesan and some seasoning.
Drain pasta, reserving a little of the cooking
water. Add eggs and a tbsp of cooking water,
then mix until pasta is coated and creamy.
The heat from the pasta will gently cook the
sauce. Stir in the pancetta and garlic then
serve, topped with the remaining Parmesan.