Put 200g of spaghetti into a large pan of boiling salted water.
In the mean time, fry 100g of good pancetta in a little oil until golden and crispy, set aside to drain on kitchen roll.
Clean the pan and fry 20g of fresh breadrumbs in 20g butter until brown and crunchy. Set aside to cool a bit then mix in 20g of finely grated parmesan.
Finally, in a clean bowl, mix 5 egg yolks with 20g finely grated Parmesan and 2 minced garlic cloves.
2 mins before the pasta is ready take out about 1/2 cup of the pasta water and mix with the egg mix. Whisk to make a nice emulsion.
Finally, drain the pasta, put it back in the warm pan, add the cooked pancetta and then finally add the egg mix, whisking for a minute or so until it comes together.
Split into two pasta bowls and sprinkle over the breadcrumbs.