|60 g||Parmesan cheese|
|1 tbsp||olive oil|
|Parmesan cheese (for serving)|
Dice pancetta. Peel and mince shallots and garlic cloves. Zest lemon and juice half of it. Grate Parmesan cheese and add to a large bowl with the egg yolks. Season with salt and pepper and most of the lemon zest.
Toast hazelnuts in a small frying pan over medium heat until fragrant, approx. 4 min. Finely chop and set aside.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approx. 7 – 9 min. Reserve about 100 ml/ 1/2 cup pasta water, then drain.
Meanwhile, in a large frying pan, sauté pancetta in olive oil until crisp. Add garlic and shallots and let cook approx. 5 min. over medium heat. Season with salt and pepper, then add drained pasta with a quarter of the reserved pasta water. Toss well to coat.
Transfer the pasta to the large bowl with the cheese and eggs. Toss well using tongs and a rubber spatula, adding more pasta water as needed to create a smooth, glossy sauce that coats the pasta. Add lemon juice and toss some more.