Beat the egg yolks adding 1 pinch of salt, 2 pinches of pepper and 40 g of grated parmigiano reggiano.
Fill a large saucepan with water and heat it up with two pinches of coarse salt.In the meantime, cut the pancetta into coarse slices and brown them in a frying pan with 1 tablespoon of olive oil. When the water in the pan starts to boil put your pasta.
Take two tablespoons of pasta cooking water, pour them into the egg yolks and stir.
Reserve the pancetta and leave the pan warm.
Once the pasta is cooked al dente, drain it briefly and put it in the pan and stir.
Pour the mixture into a salad bowl and stir in the egg yolk preparation.
Add the pancetta and two pinches of pepper. Serve.
