Bring a large pan of water to the boil. Salt then plunge in the spaghetti and cook according to packet instructions.

Meanwhile, Add the oil and pancetta lardons to a pan over a medium heat and allow to render down the fat, brown and go crispy. Turn off the heat under the pan and remove excess fat from the pan, leaving about a tablespoons worth behind. You may not need to do this step if your pancetta is lean.

In another bowl whisk together the eggs, yolk, cheese and a good grind of black pepper. Set aside until pasta is ready.

When pasta is al dente, before draining reserve a cup of starchy pasta cooking water. Tip the drained pasta into the pan of pancetta and toss it all together with a spoonful or two of the reserved pasta cooking water. Quickly pour the egg and cheese mixture into the pan as well constantly stirring for a moment to keep the sauce moving so that it coats all the pasta, more of the reserved pasta cooking water can be added a little at a time until a creamy sauce is achieved.

Using a pasta claw or tongs transfer to two serving bowls give each bowl another sprinkling of Parmesan and black pepper before eating.