Bring a pot of water to a boil and cook the 100 g dry spaghetti until al dente, following the package timing.

Reserve 1 tbsp pasta cooking water, then drain the cooked spaghetti in a colander.

Fry the 65 g smoked pancetta in a frying pan over medium heat for 3 to 5 minutes until browned and crispy.

Whisk the 4 egg yolks with 2 tbsp of the grated Parmesan and the black pepper in a mixing bowl.

Stir the reserved 1 tbsp pasta cooking water into the egg yolk mixture until smooth.

Turn off the heat and add the drained spaghetti to the frying pan with the crispy pancetta.

Pour in the egg yolk mixture and toss quickly until the pasta is coated in a silky sauce.

Divide the carbonara between 2 plates and serve with 4 cooked pigs in blankets per portion.

Sprinkle the remaining 1/2 tbsp grated Parmesan over the portions and serve immediately.