1. Bring a large pot of heavily salted water to a boil over high heat for the pasta.
2. In an 20-centimetre sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes.
3. Combine the egg yolks, whole egg, Parmesan, and pepper in a large bowl.
4. Cook the pasta according to the package instructions until al dente. Reserve 250 millilitres of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg). Next, drain the pasta and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.
5. Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about 60 millilitres).
6. Adjust with extra cheese, pepper, and salt to taste.

Source: Excerpted from the book It's All Easy by Gwyneth Paltrow. Copyright © 2016 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved. [3]