Mise En Place. Set up ingredients and utensils.
Place butter with a little oil to rise the burning temp on a low heat with garlic and some Parmesan rind. Place the water on for the pasta with a good pinch of salt. (Just below sea level concentrate).
Add Pancetta to the pan - keep on a low heat so that the fat melts into the pan. Important for the sauce. Place the pasta into the water once boiling. Remember to cook for 1 minute less than the package says. It’ll keep cooking once off the heat.
Mix egg yolks, grated Parmesan and black pepper.
Remove the garlic and the rind from the pan.
Turn off all heat sources once pasta is aldenté. Using tongs, place the spaghetti into the pancetta with a little of the starch water. Keep stirring and mixing until any sizzling has stopped.
Add the egg mix and stir into the pan until is cooks through. You can add a little more starch for a wetter sauce. Grate in more Parma and pepper to taste.
Top with Parmesan and curly parsley if you wish