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Bring 2L water to the boil in a large saucepan and add the salt. Add the spaghetti once it’s at a rolling boil and cook for 9-11 minutes until al dente.
Meanwhile, place a deep frying pan over a medium heat. Add the pancetta, and when the fat begins to sizzle, flatten the garlic cloves using the back of a knife and add them to the pan. Cook for 4-5 minutes, stirring occasionally, until the pancetta is crisp and cooked through. Turn off the heat and remove the garlic (see tips).
In a small bowl or jug, beat together the eggs, egg yolks, cheese and a generous amount of cracked black pepper until smooth.
Using tongs, transfer the cooked spaghetti into the pancetta pan. Toss in the pancetta, until completely coated in the garlic-infused fat. The pan should have cooled slightly so it won’t scramble the eggs.
Add the sauce on top of the pasta, with a small ladleful (about 75ml) pasta water, then vigorously toss the spaghetti using the tongs. Continue to agitate the pan, adding more cooking water if needed, until the sauce is creamy, heated through and coats every strand of spaghetti. Serve immediately, with a generous amount of cheese.