Method

• 1.
  Preheat oven to 180°C. Cook pasta in a large saucepan of salted boiling water to packet instructions, draining 1 minute before the end of the cooking time. Reserve 1 cup (250ml) pasta cooking water.
• 2.
  Whisk the egg yolks and cream in a bowl and season with freshly ground black pepper. Set aside.
• 3.
  Place pancetta in a large cold non-stick frypan over medium heat and cook, stirring, until crisp and golden. Stir in the garlic. Add butter and cook for 2 minutes, stirring often, or until garlic is softened. Turn off the heat and add the cream and egg mixture, stirring well to combine. Set aside to cool to room temperature.
• 4.
  Stir through cooked macaroni, pecorino, 1 cup (80g) parmesan and reserved cooking water. Transfer to a 2.5L ovenproof dish and scatter with remaining 1 cup (80g) parmesan. Bake for 30 minutes, then increase temperature to 200°C. Bake for a further 5 minutes or until golden and bubbling.