Method

• 1.
  Place noodles in a heatproof bowl (reserving flavour sachets) and season with salt flakes. Pour over enough boiling water to cover the noodles. Set aside.
• 2.
  Place the egg, egg yolk, parmesan and reserved noodle sauces in a small bowl and whisk to combine (discard seasoning sachet). Set aside.
• 3.
  Place pancetta and oil in a large, cold frypan over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crispy.
• 4.
  Drain noodles, reserving 2-3 tbs of cooking water. Add the noodles to the pancetta and toss to combine. Remove from the heat. Add the egg mixture and enough reserved cooking water to loosen the sauce, tossing to coat and emulsify the sauce. Divide between serving bowls.
• 5.
  Serve scattered with extra parmesan and season with freshly cracked black pepper.