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 don’t boil!) and add the egg yolks. Stir well, add the pasta and mix all together.
Finish with fresh rocket and the reserved Parmesan.