In a bowl, whisk together the egg yolks, finely grated Parmesan, and plenty of black pepper. Set that mixture aside.

Cook the spaghetti in a large pot of boiling, salted water until it’s just al dente.

While the pasta cooks drizzle in a tablespoon of oil. Heat over medium‑high.

Crush the garlic clove add it to the pan, and let it sizzle for about 1 minute to infuse the fat. Stir in the pancetta and cook for about 4 minutes, until the edges start to crisp.

Remove and discard the garlic, then drain the spaghetti, saving a cup of the cooking water. Add the pasta straight into the pancetta pan and toss over the heat so it soaks up all the flavourful fat.

Take the pan off the heat, add a splash of the reserved pasta water and a bit more pepper, then pour in the egg‑Parmesan mixture. Toss quickly, the residual heat will thicken the sauce without scrambling the eggs. Add more pasta water as needed to get a glossy coating.

Serve immediately with an extra sprinkle of Parmesan and another crack of black pepper. Enjoy!