1. In a hot skillet, add olive oil (1/2 tablespoon) and pancetta, cook for few minutes, add some more oil (1/2 tablespoon), cook until pancetta is crispy and brown.
2. Add pasta water ( 6 ounce), give a shake. Add in Pecorino Romano and Pamigiano Reggiano cheese, shake again.
3. Pour in the pasta and some more pasta water ( 3 ounce) and stir. Add the yolks and cook for few seconds until it just begins to thicken.