Boil salted water and cook your charcoal pasta. Don’t forget to save a cup of the pasta water before draining!

While that’s going, fry the pancetta in a pan until crisp. Remove and set aside, leaving the rendered oil in the pan.

In a bowl or pan mix together the egg, egg yolk, parmesan, salt, and pepper. Add a splash of pasta water and whisk until smooth. Back in the pan, add cracked black pepper and toast until fragrant. Add a splash of pasta water and stir.

Take the pan off the heat. Add the pasta and another splash of pasta water. Stir, then quickly mix in the egg mixture. Keep stirring until everything turns beautifully creamy. Stir in more parmesan if you like it extra cheesy.

Top with chives (optional), more black pepper, and the crispy pancetta. Serve hot.