In a large pot of boiling salted water, cook the bucatini until just al dente

Keep a cup of the pasta water aside. In a large, deep pan, heat the oil.

Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and chilli and cook until golden, 1 minute.

In a small bowl, whisk the egg yolks, parmesan and cream.

Add the pasta to the pan.

Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks.

Toss until coated with a creamy sauce, about 1 minute.

 Add the ½ cup of Parmesan, stir and season with pepper. Transfer to bowls and serve.