My top tip for carbonara: before you cook the pancetta, gently cook a garlic clove in the oil until fragrant and lightly coloured, then take it out. You’ll get just a hint of garlic without it overpowering the dish.
Beat two whole eggs, one extra yolk, 50g Parmesan and loads of black pepper. Cook the pancetta, then cook and drain the pasta, saving some pasta water. Toss it all together with the egg mixture and a splash of the water. Done.