In an 8-inch sauté pan, cook the pancetta over a medium heat for 5-7 minutes until crispy.
Meanwhile, combine the egg yolks, egg, Parmesan and pepper in a large bowl.
Bring a large pot of heavily salted water to a boil over a high heat. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving one cup of the hot water, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.
Add the pancetta and any rendered fat from the pan to the bowl. Toss to coat and add the hot pasta water 1 tbsp at a time until the sauce reaches a creamy consistency. Add extra cheese, salt and pepper to taste.
It's All Easy: Delicious Weekday Recipes For The Super Busy Home Cook by Gwyneth Paltrow (Sphere, £20)