Start by adding your pancetta into a cold pan over a low heat. Gently fry to allow the fat to render. Once the fat has rendered slightly, you can increase the heat to medium/low.

After around 5 minutes, add your tagliatelle to salted boiling water. Set your timer to the packet time minus one minute.

When the pancetta is crispy (after around 8-10 minutes) turn off the heat. Remove ⅓ of the pancetta to have as a crispy garnish.

To a bowl, combine egg yolks, whole egg, the parmesan and a generous amount of pepper. Add two tbsp of the pasta water to the egg/cheese mix to bring the mix up to temperature.

Before draining your pasta, reserve a large mug full of the pasta water. Transfer the tagliatelle to the pan with the crispy pancetta. Toss to coat in the rendered fat (=flavour!) and given that your pan isn’t hot anymore, add the egg/parm mix with a ladle of pasta water.

Use tongs to incorporate and loosen as necessary with more pasta water. Serve up into pasta bowls and top with the crispy pancetta, an extra sprinkle of parm and a crack of black pepper.