Karen Martini's spaghetti carbonara

Ingredients

• 2 Tbsp extra virgin olive oil
• 150g piece pancetta, guanciale or speck, diced (see Cook's tip)
• 2 cloves garlic, finely sliced
• 300g fresh or dried spaghetti (or tagliatelle or fettuccine)
• 2 free-range eggs, plus 2 egg yolks
• 100g parmesan or pecorino, finely grated, plus extra, to serve
• Lots of freshly ground black pepper, roughly 20 grinds (about 1/2 tsp)
• Finely chopped flat-leaf parsley, to serve