First heat some pasta bowls ready for serving.
Then in a large saucepan heat 2.25 litres of salted water and bring it up to a good fierce boil, then add the pasta and boil briskly, uncovered for 9-10 minutes until al dente.
Meanwhile, heat a frying pan and fry the pancetta without any extra oil until it’s crisp and golden, about 5 minutes.
Next, whisk the eggs, yolks and cream in a jug with a generous seasoning of black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging.
Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture.
Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.
Serve the pasta on really hot deep plates with some extra grated Pecorino Romano.