Start by cooking the pancetta first. Place in a non-stick frying pan over medium heat with the garlic and cook until crispy (around 5 minutes or so) There is no need to add oil, there is enough fat in the pancetta which will render down once in the pan.

Once the pancetta starts to get some colour, add the tagliatelle to a pot of boiling well salted water and cook until al dente (usually around 10 minutes, check your pasta packet for instructions)

When the pancetta is ready, turn off the pan and remove the garlic and set aside for a few minutes whilst the pasta continues to cook

Whilst pasta is cooking, whisk together the egg yolks and grated parmesan with a touch of pasta water

When pasta is ready, drain and reserve a cup of the pasta water

Add the pasta to the pan with the pancetta and toss

Add the egg yolk mixture and a splash of the pasta water and toss until creamy and the strands of pasta are coated in the sauce

Serve immediately in warm bowls and finish with some fresh grated parmesan and cracked black pepper.