Bring a pot of water with salt and a drop of olive oil to a boil.
Grate the Parmesan, slice the mushrooms, separate the 3 egg yolks and chop or press the garlic cloves.
Place a skillet over medium heat and crisp the pancetta.
Remove the pancetta and than add the mushrooms and chopped garlic. Stir fry for a minute, season with peper and salt and than add the cream. Bring to a simmer and than add in the pancetta and most of the Parmesan. Reserve some for finishing.
Cook the pasta as per the instructions on the package to a beautiful al dente. Drain off the water.
Warm trough your sauce (but donâ€™t boil!) and add the egg yolks. Stir well, add the pasta and mix all together.
Finish with fresh rocket and the reserved Parmesan.